Chicken and Avocado Salad

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


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.


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


Origin Pinot Grigio Organic

The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas