Make avocado the star of the show in this vibrant chicken salad, with lettuce, green apples, celery, cucumber and a creamy dressing
Ingredients
- 2 tbsp neutral-tasting oil (optional)
- 4 chicken breasts, or 4 cooked chicken breasts, sliced
- 2 sticks celery, finely sliced
- 1 round lettuce, leaves separated, or 2 Little Gem lettuces
- 200g radishes, thinly sliced
- 1 green apple, cored and finely sliced
- 1 cucumber, finely sliced
- 1 large avocado, pitted and peeled, roughly chopped
For the dressing
- 1 large avocado, pitted and peeled, roughly chopped
- 200g Greek-style yogurt
- 15g chives, roughly chopped
- 15g dill, roughly chopped
- 15g parsley, roughly chopped
- 3 spring onions, roughly chopped
- 4 tbsp rice vinegar
- 3 tbsp extra virgin olive oil
- 1 large garlic clove, crushed
- 1 lemon, juiced (reserve the zest, to serve)
Method
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If using raw chicken, heat the oil in a frying pan over a medium-high heat. Season the chicken all over and fry for 7-8 mins each side, covering with a lid for the final 5 mins until cooked through. Set aside to rest for 10 mins, then slice.
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For the dressing, tip the avocado, yogurt, chives, dill, parsley, spring onions, rice vinegar, olive oil, garlic and 1 tbsp of the lemon juice into a blender or food processor. Blitz until finely chopped and emulsified. Season to taste, adding more lemon juice if you like. Add cold water 1 tbsp at a time until the dressing has a drizzling consistency.
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Stir 4 tbsp of the dressing together with the chicken slices. Toss the celery, lettuce, radishes, apple and cucumber together and arrange on a serving platter. Dot the chopped avocado and as much of remaining dressing over the top as you like, along with the chicken. Finely grate a little lemon zest over and grind over some black pepper to serve.