Name: Green goddess avocado salad
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4
Ingredients: 2 tbsp neutral-tasting oil (optional); 4 chicken breasts or 4 cooked chicken breasts, sliced; 2 sticks celery finely sliced; 1 round lettuce leaves separated, or 2 Little Gem lettuces; 200g radishes thinly sliced; 1 green apple cored and finely sliced; 1 cucumber finely sliced; 1 large avocado pitted and peeled, roughly chopped; 1 large avocado pitted and peeled, roughly chopped; 200g Greek-style yogurt; 15g chives roughly chopped; 15g dill roughly chopped; 15g parsley roughly chopped; 3 spring onions roughly chopped; 4 tbsp rice vinegar; 3 tbsp extra virgin olive oil; 1 large garlic clove crushed; 1 lemon juiced (reserve the zest, to serve)

Green goddess avocado salad

Make avocado the star of the show in this vibrant chicken salad, with lettuce, green apples, celery, cucumber and a creamy dressing

36 min total 20 min prep 16 min cook 4 417 cal

Instructions

Tap a step to mark it done

1 If using raw chicken, heat the oil in a frying pan over a medium-high heat. Season the chicken all over and fry for 7-8 mins each side, covering with a lid for the final 5 mins until cooked through. Set aside to rest for 10 mins, then slice.
2 For the dressing, tip the avocado, yogurt, chives, dill, parsley, spring onions, rice vinegar, olive oil, garlic and 1 tbsp of the lemon juice into a blender or food processor. Blitz until finely chopped and emulsified. Season to taste, adding more lemon juice if you like. Add cold water 1 tbsp at a time until the dressing has a drizzling consistency.
3 Stir 4 tbsp of the dressing together with the chicken slices. Toss the celery, lettuce, radishes, apple and cucumber together and arrange on a serving platter. Dot the chopped avocado and as much of remaining dressing over the top as you like, along with the chicken. Finely grate a little lemon zest over and grind over some black pepper to serve.