Friday, 3 July 2009

Chicken & avocado salad


Ingredients
cooked roast chicken , pulled into chunks, skin and bones discarded
½ cucumber , peeled, seeded and sliced
avocado , peeled and cut into chunks
apple , grated
3-4 tbsp Greek yogurt
100g watercress and spinach salad
extra-virgin olive oil
½ lemon , juiced
method
Toss the chicken, cucumber, avocado and apple with the Greek yoghurt and season.
In a separate bowl toss and dress the salad leaves with olive oil and lemon juice. Combine and serve.

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