Chicken And Avocado Salad Recipe
- Total Time: 20 Minutes
- Yield: 4 1x
Description
Chicken and avocado salad which is pretty quick to prep and put together. It also is nice to break from stodgy foods! I have a beautiful ripe avocado just waiting to be eaten, and as they are so good for skin and hair who am I to argue?
Don’t be too strict on ingredients either. I like to use what I have available, so swap and choose with what you have.
I really enjoy this dish, which can be made as a nice light lunch or bulked out with new potatoes or a jacket potato for a main meal. I like salads, but they have to be tasty. So many restaurants that I have been in, seem to fill the plate with lettuce leaves and precious little else!
I always love outdoor entertaining, but I know that you have to make side dishes like salads interesting. I find putting on a nice buffet of different salads, dips, olives, cheeses etc. more interesting. Salad on its own, with no dressing or excitement, is pretty boring.
Ingredients
- 2 Chicken breasts or the same amount from left over chicken shredded
- 3 slices of streaky bacon, cooked crispy and chopped into small bits
- 100g watercress washed and dried on kitchen paper
- 2 little gem lettuces washed and leaves separated
- 6 Cherry tomatoes halved
- 1 Avocado sliced and chopped into 2 cm pieces
- 1/2 a cucumber chopped
- 1/2 red onion finely sliced
- Dressing Ingredients:-
- 4 tbsp Olive oil
- 2 tbsp balsamic vinegar
- Good pinch of sugar
- 1 tbsp Dijon mustard
Instructions
Take your chicken, bacon, lettuce, watercress, cucumber and onion and mix together in a large bowl well. This is important as you don’t want clumps of any one type of food when you serve it up.
If you are serving this immediately then you can slice the avocado and add that too. If you are preparing it for later, then either wait to include the avocado or gently coat the avocado in lemon juice. The reason is because avocado can go a little bit mottled brown, if you leave it too long.
Mix all the dressing ingredients together and either mix by shaking in a jam jar with a lid on, or whisk it up with a hand whisk.
Once all the salad ingredients are together then add the dressing, again making sure that it is reasonably well coated. If you think there is too much dressing, then save it in the fridge for a week or two, and use it up on something else.
Notes
Try different ingredients, even roasted vegetables make a nice vegan alternative to the meats.
This also tastes good as a chicken and avocado sandwich too.
- Prep Time: 20 Minutes
- Cook Time: 0 Minutes
- Category: Mains
- Method: No Cook
- Cuisine: English
Nutrition
- Serving Size: 1/4
- Calories: 338
- Sugar: 4.9g
- Sodium: 1252.1mg
- Fat: 23.4g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 22.3g
- Cholesterol: 44.5mg