This salad is great for a busy midweek supper as it only takes minutes to prepare.
386 CALORIES | 20G FAT | 3.5G SATURATES | 12G CARBS | 10G SUGAR | 0.2G SALT | 39G PROTEIN | 4G FIBRE
SERVES 4
4 skinless chicken breasts
1 tablespoon olive oil
1 large ripe avocado, peeled and destoned (or 2 smaller avocados)
a squeeze of lime
1 green apple, chopped into small cubes
55g red seedless grapes, halved
2 tablespoons chopped walnuts
2 tablespoons dried cranberries or raisins
a handful of coriander, finely chopped
juice of 1 lime
sea salt, to taste
2 little gems, leaves separated
1. Preheat the grill to medium. Rub the chicken all over with a little olive oil and grill for 4–5 minutes on each side until lightly charred and cooked through.
2. Place the avocado in a large bowl and mash to a chunky/creamy consistency with a squeeze of lime.
3. Place the apple, grapes, walnuts, cranberries or raisins, and coriander in a bowl and toss to combine. Add the lime juice and the salt to taste and toss again.
4. Place a few lettuce leaves on each plate and spoon over the fruit and nut mix. Serve with the chicken (sliced if you prefer) and a large spoonful of creamy avocado on the side.
TIP
To keep this salad from turning brown, try leaving the stone from the avocado in the mixture until ready to serve. And if you’d like something with a more mayo-like consistency, try the avocado mayo recipe.
