Chicken and avocado salad

Chicken and avocado salad

Category: Main meal, Starter/snack, Snack/side dish, Salad | Serves: 2

Prep time: 15 minutes | Cooking time: None


55g (2oz) baby spinach leaves

1/4 cucumber (about 115g/4oz), sliced

3 sticks celery, chopped

125g (4 1/2oz) cold cooked skinless boneless chicken breast, diced or cut into strips

1 small ripe avocado

About 2 1/2 tbsp lemon and herb dressing

Freshly ground pepper, to taste (optional)

2 tsp sunflower seeds

  1. Put spinach leaves, cucumber, celery, sugar snap peas and chicken into a mixing bowl; toss together to mix.
  2. Halve avocado, remove stone and scoop out flesh. Chop flesh and place in a separate small bowl. Add dressing to taste; toss gently to coat avocado all over.
  3. Add avocado to salad; toss together gently to mix. Season to taste with black pepper, if you like. Serve immediately with sunflower seeds sprinkled over.

Cook's tip

  • Serve with lemon and herb dressing.
  • Substitute cold cooked turkey or cold poached salmon for the chicken.
  • Swap sugar-snap peas with cold cooked green beans or broad beans, if you like.
  • Try substituting pumpkin seeds for the sunflower seeds.