1. Coat 300g IGA chicken breast fillets in 1 teaspoon sweet paprika. Char-grill and slice thinly.
2. Cook 3 cups farfalle pasta. Drain.
3. Combine pasta, chicken, 1/2 cup chopped Ausfresh Semi-dried Tomatoes 99% Fat Free, 100g baby rocket leaves, 1 sliced small red onion and 1/2 small sliced avocado.
4. Combine 2 tablespoons basil pesto and 1/4 cup lemon juice. Drizzle over salad.