My dear friend created this salad for me avoiding the foods I can’t eat. I really appreciated her effort and this salad is a real winner. My ‘dressing’ is actually the juices the chicken is cooked in, which makes for a tasty dish.
2 poached chicken breasts – place breasts on aluminum foil and sprinkle over 2 tbsp. olive oil and juice of 1/2 a lemon.
Handful or two of baby arugula
3 oz. blueberries
1 large avocado (the large kind from S. Africa) or 2 smaller avocados – diced
Poach the chicken, sprinkled with the olive oil and lemon juice and wrapped in aluminum foil for 40 minutes in oven heated to 350 degrees. Leave to cool, then slice.
Place arugula, blueberries, avocado and cool sliced chicken in a salad bowl.
Pour over the lemon oil cooking liquid and toss well.