Fruity chicken and avocado salad

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

4 medium tomatoes
1 red onion
3 spring onions
1 ½–2 cooked chicken breasts
1 ripe avocado
squeeze lemon juice
2 slices crusty bread
selection of crispy salad leaves
8 tablespoons fruity dressing
2 tablespoons chopped parsley
2 red capsicums, diced (optional)

Instructions

Stay Awake

1 Thinly slice tomatoes and onions. Thinly slice chicken, cutting on a diagonal.

2 Cut avocado into bite-sized pieces. Toss in lemon juice.

3 Cut bread in small triangles.

4 Arrange salad leaves in serving dishes. Add vegetables with chicken and bread. Sprinkle with fruity dressing and parsley. Scatter over capsicums (if using). Serve immediately.

Variations

Make it gluten free: Use gluten-free varieties of bread and dressing.

HFG tip

Chickens vary in size, so 2 small or 1 1/2 larger-sized breasts will work well in this dish. If preparing in advance, don't add bread until serving.

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 25 g

Total fat 21 g

Saturated fat 4 g

Carbohydrates 17 g

Sugar 11 g

Dietary fibre 5 g

Sodium 280 mg

Calcium 80 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.