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!
Difficulty –Â Easy
Time – 15 minutes preparation
Serves 4
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.
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.
Dressing
1/2 avocado (reserve the rest for the salad)
1 clove garlic crushed
1tbsp lemon juice
1tbsp olive oil
salt and black pepper
Salad
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)
