Chicken and iceberg lettuce salad with avocado dressing
½ small, chopped
¼ leaf, small, torn
1 medium, cut into ribbons (see note)
2 large, thinly sliced
¼ cup(s), small leaves
Skinless chicken breast, baked or roasted
200 g, shredded
1 tbs, lightly toasted (see tip)
- Process avocado, juice, oil and ¼ cup (60ml) water in a food processor until smooth. Season with salt and pepper.
- Combine lettuce, cucumber, radish, mint and chicken in a large bowl. Serve drizzled with avocado dressing and sprinkled with almonds.