Creamy Chicken Avocado Salad

Creamy Chicken Avocado Salad

I am all about ease and speed in the kitchen, and this dish ticks both of these boxes – quality protein mixed with good fat and fibrous veggies, and it’s on the table in less that 15 minutes. You can’t argue with that.

  • serves: 4
  • yields: -
  • prep time: 20 minutes
  • cook time: -
  • contains: nuts
  • standard
  • autoimmune
  • all-in-one
  • standard
  • autoimmune
  • all-in-one

What you'll need

  • 500 g savoy cabbage shredded
  • 1 ripe avocados stone removed, diced
  • 300 g left-over roast chicken shredded or chopped
  • 3 tablespoons extra virgin olive oil (optional)
  • 3 tablespoons lemon juice
  • 1 small handfull fresh mixed herbs torn (tarragon, parsley and chervil)
  • sea salt
  • freshly ground black pepper
  • 2 tablespoons pine nuts toasted

Method

We always have some type of protein cooked and ready to go in the fridge at home. My advice is to cook up one or two chickens during the week by either roasting them then stripping the meat off and making a stock from the bones; or better still, poach your chickens in a stock and do the same thing. This will ensure you have a delicious, nutritious stock base on hand for mugs of broth or to quickly whip up a wholesome dish. Plus you will always have some protein ready to go for a quick meal.

1
Mash the avocado slightly to a creamy and slightly chunky texture in a bowl, then add the cabbage, roast chicken, olive oil (if using) and lemon juice and give it a good toss through so the avocado dresses the salad evenly.
2
Season with salt and freshly cracked pepper.
3
Arrange the salad onto a platter and sprinkle with fresh mixed herbs and pine nuts. Serve.

What you'll need

  • 500 g savoy cabbage shredded
  • 1 ripe avocados stone removed, diced
  • 300 g left-over roast chicken shredded or chopped
  • 3 tablespoons extra virgin olive oil (optional)
  • 3 tablespoons lemon juice
  • 1 small handfull fresh mixed herbs torn (e.g. tarragon, parsley and chervil)
  • sea salt

Method

We always have some type of protein cooked and ready to go in the fridge at home. My advice is to cook up one or two chickens during the week by either roasting them then stripping the meat off and making a stock from the bones; or better still, poach your chickens in a stock and do the same thing. This will ensure you have a delicious, nutritious stock base on hand for mugs of broth or to quickly whip up a wholesome dish. Plus you will always have some protein ready to go for a quick meal.

1

Mash the avocado slightly to a creamy and slightly chunky texture in a bowl, then add the cabbage, roast chicken, olive oil and lemon juice and give it a good toss through so the avocado dresses the salad evenly.

2

Season with salt.

3

Arrange the salad onto a platter and sprinkle with fresh mixed herbs. Serve.

What you'll need

  • 500 g savoy cabbage shredded
  • 1 ripe avocados stone removed, diced
  • 300 g left-over roast chicken shredded or chopped
  • 3 tablespoons extra virgin olive oil (optional)
  • 3 tablespoons lemon juice
  • 1 small handfull fresh mixed herbs torn (tarragon, parsley and chervil)
  • sea salt
  • freshly ground black pepper
  • 2 tablespoons pine nuts toasted

Method

We always have some type of protein cooked and ready to go in the fridge at home. My advice is to cook up one or two chickens during the week by either roasting them then stripping the meat off and making a stock from the bones; or better still, poach your chickens in a stock and do the same thing. This will ensure you have a delicious, nutritious stock base on hand for mugs of broth or to quickly whip up a wholesome dish. Plus you will always have some protein ready to go for a quick meal.

1

Shred the cabbage by hand for best results, or for a quick version, chop in the All-in-one Kitchen Appliance bowl for 20 seconds/speed 4.

2

Place the avocado, olive oil, lemon juice and salt and pepper into the All-in-one Kitchen Appliance bowl with cabbage, and mix for 10 seconds/speed 3.

3

Add the chicken (shredded or chopped by hand) and mix for 15 seconds/reverse/speed 2 using spatula to assist.

4

Arrange salad on a platter and sprinkle with fresh herbs and pine nuts.

  • standard
  • autoimmune
  • all-in-one