Make avocado the star of the show in this vibrant chicken salad, with lettuce, green apples, celery, cucumber and a creamy dressing
Prep:20 mins
Serves 4
2 tbsp neutral-tasting oil (optional)4 chicken breasts, or 4 cooked chicken breasts, sliced2 sticks celery, finely sliced1 round lettuce, leaves separated, or 2 Little Gem lettuces200g radishes, thinly sliced1 green apple, cored and finely sliced1 cucumber, finely sliced1 large avocado, pitted and peeled, roughly chopped
STEP 1If using raw chicken, heat the oil in a frying pan over a medium-high heat. Season the chicken all over and fry for 7-8 mins each side, covering with a lid for the final 5 mins until cooked through. Set aside to rest for 10 mins, then slice.STEP 2For the dressing, tip the avocado, yogurt, chives, dill, parsley, spring onions, rice vinegar, olive oil, garlic and 1 tbsp of the lemon juice into a blender or food processor. Blitz until finely chopped and emulsified. Season to taste, adding more lemon juice if you like. Add cold water 1 tbsp at a time until the dressing has a drizzling consistency.STEP 3Stir 4 tbsp of the dressing together with the chicken slices. Toss the celery, lettuce, radishes, apple and cucumber together and arrange on a serving platter. Dot the chopped avocado and as much of remaining dressing over the top as you like, along with the chicken. Finely grate a little lemon zest over and grind over some black pepper to serve.
