Chicken & avocado salad with blueberry balsamic dressing
- Preparation and cooking time
- Serves 2
A healthy, gluten-free dinner or lunch, perfect for using up leftover roast chicken. Make it veggie by swapping the meat for a handful of pumpkin seeds.
- STEP 1
Finely chop the garlic. Mash half the blueberries with the oil, vinegar and some black pepper in a large salad bowl.
- STEP 2
Boil the broad beans for 5 mins until just tender. Drain, leaving them unskinned.
- STEP 3
Stir the garlic into the dressing, then pile in the warm beans and remaining blueberries with the beetroot, avocado, salad and chicken. Toss to mix, but don’t go overboard or the juice from the beetroot will turn everything pink. Pile onto plates or into shallow bowls to serve.
KEEP IT CLEAN: BUYING BEETROOT
Check the label when buying cooked beetroot as some have additives.
MAKE IT VEGETARIAN
For a meat-free salad, add a handful of pumpkin seeds instead of the chicken.