Ingredients

  • 500 grams of chicken breast or tenderloins
  • a big bowl of mixed salad (mesclun)
  • 2 large tomatoes
  • 1 cucumber
  • 1 red salad onion
  • 1 avocado

Dressing ingredients

  • olive oil
  • balsamic vinegar

Author of this recipe

Steve

Amateur cook

Like most Aussie blokes I know, I sometimes have difficulty considering salad as a “meal”. My warm chicken salad is one exception. Read more
Total votes: 15

Like most Aussie blokes I know, I sometimes have difficulty considering salad as a “meal”. Not that I’ve got anything against lettuce, but it belongs on the side of my plate… next to a big juicy steak.

This warm chicken salad is one exception. It’s a really filling meal, one that I’m happy to have for lunch or dinner. It’s not too much hard yakka (work) to muster up so I make it at least once a fortnight.

In my opinion, avocado and chicken were made for each other, and this salad is a great way to combine them. The chicken can be grilled or stir fried, and tastes best if you add a little lemon juice while cooking. If you want to get fancy, you can throw in a few fresh herbs or some spice mix from the pantry.

Go easy on the dressing or you’ll end up with a bowl of soggy lettuce. Apart from that, it’s hard to go wrong with this simple but tasty salad that’s guaranteed to have even blokes eating their greens.

Preparation

Cook chicken adding lemon and herbs if you desired. Set aside. 
Assemble salad using chunks of tomato and slices of cucumber, onion and avocado. 
Season salad with salt and cracked black pepper

Dressing: Mix oil and vinegar in a jar to dress salad. Toss dressing through salad just before serving.

To serve: Slice chicken and place on top.

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