A versatile salad packed with nutritious ingredients and perfect for a packed lunch! This recipe is so simple, easy to make and delicious! It can be eaten on its own, in a wrap, in a sandwich, as a dip with some plantain chips…the options are endless! It makes the perfect packed lunch as you can make it ahead of your week and keep it in the fridge in airtight storage for 2-3 days and this recipe makes 2-3 portions! Without further ado, here is the recipe:-
VERSATILE CHICKEN AND AVOCADO SALAD
- 2 chicken breasts
- 1 large avocado
- 1 spring onion or 1/4 red onion
- 2 tbsp greek yogurt/soy yogurt
- 2 tbsp coriander
- 1 tsp all-purpose seasoning
- 1 clove of garlic
- 1/2 tsp hot paprika
- Salt to taste
- 1/2 tsp black pepper
- Juice of half a lemon
Wash your chicken and put it in the oven to cook. When ready, let cool for 10 minutes and shred into small pieces with two forks.
In a bowl, add chopped avocado, chopped spring/red onion, greek/soy yogurt, chopped coriander, all-purpose seasoning, chopped garlic clove, hot paprika, salt to taste, black pepper and the juice of half a lemon.
Mix thoroughly. Enjoy on its own, in a salad, in a wrap, as a dip with plantain chips, on a cracker..... the options are endless!
I hope you liked this recipe and I hope you give it a try!
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