Vibrant Chicken Salad (serves 4)
There are any number of chicken salad recipes as chicken goes well with so many vegetables. My recipe looks colorful and has various different textures – crunchy red pepper, al dente broccoli, ripe avocado, red onion. If I am going to serve a dressing on the side I would use a lemon dressing as the avocado has already been mixed with lemon juice to preserve its color. I find the salad can stand alone without a dressing. I poached the chicken breasts in vegetable broth. Poached chicken is nice and moist and the broth gives the rather bland chicken some extra flavor. This recipe is super healthy as there is no oil used in the cooking process. Make sure the broccoli is al dente – nothing worse than soggy broccoli at any time, but especially not in a salad.
2 x chicken breasts
1/2 red pepper – chopped into small chunks
4 – 6 oz broccoli florets
1 x ripe avocado – chopped into small chunks
1 tbsp. freshly squeezed lemon juice
Handful of red onion – finely chopped
Place the chicken breasts in a pan and cover with vegetable broth.
Bring to the boil and then simmer for 20 minutes. Remove from pan and let cool. Then chop into smallish bite-size pieces.
Cook the broccoli florets until just tender – literally a few minutes.
Chop the red pepper.
Chop the avocado, place in a bow, pour over the lemon juice and mix well.
Place all ingredients on a serving platter and mix together.
Chop red onion and scatter over salad.