Chicken and Avocado Salad

A delicious salad that is super healthy and great for the summer

Method

1. Cook the chicken breasts in the oven for about 25 mins (it is best to wrap them in foil with a little olive oil and lemon juice so they do not dry out).

2. Once cooked, leaved to cool and then pull them apart discarding any skin. Alternatively you can buy a small roast chicken and cook in advance.

3. Toss the chicken, avocado and apple with the Greek yoghurt and season.

4. In a separate bowl toss and dress the salad leaves with olive oil and lemon juice. Combine and serve.

Serve with a Sauvignon Blanc (NZ is my favourite) or a crisp and clean white such as Pinot Grigio.

Ingredients

Extra Virgin Olive Oil 1 Tsp
Greek Yogurt 3 Tbsp
Watercress And Spinach Leaves 200g
Avocado Peeled And Sliced 2
Chicken Breasts Free Range 4
Apple (sweet) 1
Lemon Juiced ½

Hints 'n' Tips

Comments

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I don't see any apple listed in your ingredient list, yet you indicate adding it.
Very tasty & easy to make. Left out the apple.
1 pealed and decored apple cut into thin slices or small chunks should do it?
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Accompaniment

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