Chicken And Avocado Salad
•4 Chicken Breasts Free Range
•2 Avocado Peeled and Sliced
•1 Apple Peeled and Sliced
•200g Watercress and Spinach Leaves
•3 Tbsp Greek Yogurt
•1 Tsp Extra Virgin Olive Oil
•½ Lemon Juiced
1. Cook the chicken breasts in the oven for about 25 mins (it is best to wrap them in foil with a little olive oil and lemon juice so they do not dry out).
2. Once cooked, leaved to cool and then pull them apart discarding any skin. Alternatively you can buy a small roast chicken and cook in advance.
3. Toss the chicken, avocado and apple with the Greek yoghurt and season.
4. In a separate bowl toss and dress the salad leaves with olive oil and lemon juice. Combine and serve.
Serve with a Sauvignon Blanc (NZ is my favourite) or a crisp and clean white such as Pinot Grigio.
| Yield: | 4 servings | |||
| Prep Time: | 0 hr 5 mins | |||
| Cook Time: | 0 hr 25 mins | |||
| Ready In: | 0 hr 25 mins | |||
| Category: | Salads | |||
| Main Ingredient: | Fruits | |||
| Cooking Method: | Baking |
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| Nationality: | United States | |||
| Recipe Tags: | salad | chicken | avacado | fruit salad |
