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Photo of Chicken and iceberg lettuce salad with avocado dressing by WW

Chicken and iceberg lettuce salad with avocado dressing

4 - 7
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
Chicken and avocado, a match made in heaven! Serve with crusty wholegrain bread for the perfect addition to this light and crisp salad.



½ small, chopped

Lemon juice

2 tbs

Olive oil

1 tbs

Iceberg lettuce

¼ leaf, small, torn

Lebanese cucumber

1 medium, cut into ribbons (see note)

Red radish

2 large, thinly sliced

Fresh mint

¼ cup(s), small leaves

Skinless chicken breast, baked or roasted

200 g, shredded

Flaked almonds

1 tbs, lightly toasted (see tip)


  1. Process avocado, juice, oil and ¼ cup (60ml) water in a food processor until smooth. Season with salt and pepper.
  2. Combine lettuce, cucumber, radish, mint and chicken in a large bowl. Serve drizzled with avocado dressing and sprinkled with almonds.


SERVING SUGGESTION: Crusty wholegrain bread. TIPS: To toast almonds, toss them in a small non-stick frying pan over medium heat until just golden. Store leftovers in an airtight container in the fridge for up to 1 day. Store avocado dressing and nuts in separate containers.