This is a no lettuce salad and really bright and cheerful. I poached the chicken in olive oil and lemon juice – a tablespoon of each – wrapped in aluminum foil and it comes out nice and moist. The rest of the ingredients are colorful and of different textures – crunchy red pepper, ‘al dente’ broccoli, avocado and red onion and are tossed in a lemon vinaigrette.
2 x chicken breasts
1 tbsp. olive oil
Juice of 1/2 a lemon
Salt and freshly ground black pepper
1 red pepper – chopped into small chunks
1 good sized head of broccoli – cut into florets
1 avocado – chopped into small chunks
Handful of red onion – finely chopped
Pre-heat oven to 350 degrees F
Place the chicken breasts on aluminum foil in an ovenproof dish, pour over the oil and lemon juice and season. Cook in oven for 45 minutes. Let cool and cut into small pieces.
Put chicken, red pepper, broccoli, avocado and red onion into a large bowl and toss with a lemon vinaigrette made with 1 tbsp. lemon juice, 2 tbsp. olive oil and 1 tsp. Dijon Mustard.