Summer Chicken Avocado Salad


4x 150g chicken breasts

1 clove of garlic, crushed

2 tbsp of olive oil

salt and pepper, for seasoning

lemon slices for serving


Salad ingredients

2 avocados, de-stoned and cut into thin slices

1 cup fresh bean sprout

1 cup alfalfa sprout

2 cups shredded cabbage

½ cup grated carrots

¼ cup spring onions

¼ cup of coriander, stalks removed and roughly chopped


Dressing ingredients

1 avocado, mashed

3 tbsp tamari soy sauce

3 tbsp apple cider vinegar

4 tbsp extra virgin olive oil

salt and pepper


In a bowl add the chicken, olive oil, garlic and salt and pepper and mix thoroughly.  Heat a skillet or BBQ to a high heat and cook the chicken breast for about 5 minutes each side. Leave to cool and then slice into 1cm strips.

Combine all salad and dressing ingredients, apart from the avocados, and toss thoroughly. Add chicken and avocado and lightly toss. Serve on a plate with a slice or two of lemons.