Name: Chicken and iceberg lettuce salad with avocado dressing
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 0.5 small avocado chopped; 2 tbs lemon juice; 1 tbs olive oil; 0.25 individual iceberg lettuce small, torn; 1 medium lebanese cucumber cut into ribbons (see note); 2 small radish thinly sliced; 0.25 cup(s) fresh mint small leaves; 200 g Skinless chicken breast, baked or roasted shredded; 1 tbs flaked almonds lightly toasted (see tip)

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Ingredients

avocado

½ small, chopped

lemon juice

2 tbs

olive oil

1 tbs

iceberg lettuce

¼ individual, small, torn

lebanese cucumber

1 medium, cut into ribbons (see note)

radish

2 small, 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)

Instructions

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.

Notes

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.

Chicken and iceberg lettuce salad with avocado dressing

Ingredients

Instructions

Notes

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