Fruity chicken and avocado salad
(at time of publication)
- 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)
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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.
Make it gluten free: Use gluten-free varieties of bread and dressing.
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)
Total fat 21g
–Saturated fat 4g
Dietary fibre 5g
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