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Hot Chicken and Avocado Salad

2nd June 2016 | Written by Louise Blanchfield

Hot Chicken and Avocado Salad

This could not be easier to make and yet is a highly nutritious filling salad, yes I did say filling salad! A salad is only not filling if you put in the wrong ingredients.

Ingredients – for 2 people

For the salad:

1 chicken breast – oven cooked or grilled

1 avocado

A handful of cherry tomatoes

8 walnuts

1 inch cucumber

1 spring onion

Bag of mixed leaves

Small handful of pomegranate seeds

 

For the dressing:

Flax oil or olive oil – drizzled over

Balsamic vinegar – drizzled over

 

Method

  • Cook 2 chicken breasts at 180 degrees in a dish in the oven, with a little water over them to stop them from drying out, for 20 minutes. Then turn them over and leave for another 15 minutes.
  • Half the bag of leaves between 2 large bowls or plates
  • Slice the avocado in half and remove the stone – use a knife to cut down the lengths of the avocado whilst it is still in the skin and then cut across it to make squares. Use a spoon to get these out of the avocado skin. Put half on each plate.
  • Chop the cherry tomatoes, cucumber and spring onion and put half on each plate
  • Break up the walnuts and put half on each plate
  • Cut your cooked chicken into strips – remembering you need a palm sized portion each to get the correct amount and put it on the plates
  • Sprinkle over half the pomegranate seeds onto each plate
  • Drizzle over a little olive oil or flax oil and balsamic vinegar for the dressing
  • Enjoy with a nice glass of water with a slice of lemon squeezed into it!

You can, of course, add more tomatoes, onion, cucumber or walnuts if you like. Serve with gluten free bread if you like though it’s not necessary.

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