Fennel, Celery, Avocado and Lemon Chicken Salad (serves 4)
I published this recipe last year (kind of) and this is an improved version. It can go either way – take out the chicken and it’s vegetarian and vegan. Have served the vegan version to a vegan friend and she had second helpings. You can even serve it with chicken on the side so that everyone can enjoy it as they like. Because chicken can be a bit bland I am currently always cooking it with lemon juice and olive oil. Then you can eat it hot with veg. or cold chopped into salads. Great for a packed lunch too.
2 x chicken breasts (seasoned and cooked in juice of 1/2 lemon and 2 tbsp. extra virgin olive oil)
1 x fennel bulb – sliced or chopped
3 x sticks of celery – sliced
1 x avocado – diced
Let chicken cool and then slice into bit sized pieces.
Place the other ingredients in a bowl and then add chicken and mix well.
Serve with a lemon vinaigrette – juice of half a lemon and 2 tbsp. extra virgin olive oil.
**Little Known Food Fact**
Aluminum foil – such a convenient product, but information about aluminum is enough to make me re-think using it. When cooking, instead of wrapping foods in aluminum foil and kind of poaching them, I will just put them in an ovenproof dish, baste them a couple of times while they are cooking and put a pan lid over them.