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Chicken and avocado salad with raspberry dressing
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Indulge in a delectable chicken salad complemented by a delightful raspberry dressing!
Ingredients:
  • Pro Chef olive oil cooking spray
  • 2 single chicken breast fillets
  • 120g baby spinach leaves
  • 2 Lebanese cucumbers, peeled into ribbons
  • 20.00 ml slivered almonds
  • 1 avocado, halved, stone removed, peeled, chopped
  • 120g raspberries
  • 10.60 gm fresh lemon juice
  • 18.20 gm extra light olive oil
  • 20.00 ml red wine vinegar
  • Salt & freshly ground pepper
Instructions:
  • Oil a frying pan and heat it over medium heat. Cook the chicken for 10-12 minutes until golden and fully cooked. Slice thinly on a diagonal.
  • Prepare the dressing by blending the raspberries, lemon, and 1 teaspoon of water in a small food processor until smooth. Transfer the mixture to a small bowl, then stir in the olive oil and red wine vinegar until fully combined. Season to taste.
  • In a bowl, combine chicken, baby spinach, cucumber, and almonds, tossing gently. Divide into serving dishes. Top with avocado, drizzle with dressing, and season with freshly ground pepper.

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