Chicken, Blueberry and Avocado Salad with a Sprinkling of Walnuts (serves 4)

A dear friend made this for me and I have always remembered her thoughtfulness as she was so worried about giving me anything containing gluten and dairy. It makes for a simple summer lunch and is even simpler to prepare if you use a store-bought cooked chicken. Very healthy too – a bit of protein (chicken), some anti-oxidants (blueberries), healthy kind of fat (avocado) and omega-3 (walnuts). No dressing is needed, just a drizzle of lemon juice (I have a chef’s squeezy bottle which is perfect for that). The lemon juice also keeps the avocado from going brown. If not serving immediately cover with clingfilm.

2 chicken breasts (either from a store-bought cooked chicken or home-poached chicken) – cut into bite size pieces
Arugula – enough to use as a bed to put the salad on
1 avocado – diced
4 oz. blueberries
2 oz. walnuts – chopped
Juice of ½ a lemon

Line a serving dish with arugula.
Top with chicken, avocado and blueberries
Sprinkle with walnuts – chopped
Drizzle lemon juice over the salad


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