A crunchy chicken salad that’s fresh, healthy and packed with colourful vegetables. Avocados provide plenty of monounsaturated oleic acid, known for its anti-inflammatory benefits. Studies have also shown that eating avocado with veggies can dramatically increase the amount of antioxidants you take in. This recipe is taken from my book My Kids Can’t Eat That!


Mexican Taco Chicken Salad with Avocado Dressing


Difficulty – Easy

Time – 15 minutes preparation

Serves 4

What’s good about it?

This is a perfect salad for the family. Vibrant and colourful and packed with protein and healthy fats it is a super easy meal when time is short.


  1. Make up the dressing – place all of the ingredients in a blender with 1-2tbsp water. Process to form a smooth thick dressing.


  1. Put the lettuce, sweetcorn, tomatoes, olives, cucumber and chicken in a bowl. Drizzle over the avocado dressing and scatter with the tortilla chips to serve.

Did You Know?

To cook the chicken breasts place them in a pan of boiling water and poach for 10 minutes. Turn off the heat and allow them to cook for a further 5 minutes. You will find the chicken keeps wonderfully moist when poached.


1/2 avocado (reserve the rest for the salad)

1 clove garlic crushed

1tbsp lemon juice

1tbsp olive oil

salt and black pepper



2 little gem lettuce leaves shredded

100g canned sweetcorn, drained

12 cherry tomatoes, halved

Handful of pitted olives

1/3 cucumber, deseeded and cut into chunks

2 cooked chicken breasts shredded

60g corn tortilla chips (check labels to ensure gluten free)