A lovely light salad – good for lunch – served on a bed of arugula with a lemon dressing. If you want to cheat you can buy a pre-cooked chicken.
1 chicken breast – poached or equivalent amount of pre-cooked chicken
Arugula – enough to use as a bed to put the chicken
Juice of 1 lemon and 2 tbsp. olive oil – if poaching
1 avocado – diced
4 oz. blueberries
If poaching chicken, place chicken on a piece of aluminum foil and pour over juice of 1 lemon and the oil. Wrap chicken into a parcel and place in over at 350 degrees for 30 minutes or so until chicken is cooked through.
Line a serving dish with arugula.
Cut chicken breast into small pieces and arrange on bed of arugula.
Scatter avocado over chicken pieces, then sprinkle with blueberries.
Toss with lemon dressing or serve dressing on the side.
2 tsp. Dijon mustard
1 1/2 tbsp. freshly squeezed lemon juice
2 tbsp. olive oil
Whisk together the mustard and lemon juice until smooth then add the oil and continue whisking until amalgamated or shake mixture in a small screw top jar.