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Cucumber, avocado & chicken salad
Warmer temperatures means it’s time to dish up a fresh, crisp salad for lunch.. or dinner! Fill it with protein and a bit of mayo..
For making the salad
- 1/2 head iceberg lettuce, shredded
- A dozen basil leaves, torn
- 1 avocado
- 2 tbsp lemon juice
- 1/2 cucumber, peeled
- 25 g walnuts
For the chicken
- 2 chicken breast fillets
- 1 tbsp olive oil
- 1 tbsp mustard
- 1 tbsp honey
For the sauce
- 3 tbsp Yoghurt
- 1 tbsp mayo
- 1 garlic clove, minced
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Place the iceberg lettuce into a large bowl.
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Add torn basil leaves and mix.
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Divide between 2 serving bowls. Season the chicken fillets with salt and rub with olive oil.
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Heat a dry pan and fry the chicken for 5 minutes on each side. Â
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In the meantime, mix the mustard and honey. Grease the top of the fillets with half the sauce, then turn and cook for another 1.5 minutes.
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Repeat on the other side. Once cooked, cool slightly and chop.  Cut the avocado flesh into cubes, and drizzle with lemon juice.
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Peel and slice the cucumber.Â
Garlic Sauce
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Prepare the garlic sauce by mixing all the sauce ingredients — season with salt & pepper.
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Top salads with chopped chicken, avocado, cucumber, and walnuts.
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Pour over the garlic sauce, and serve.