Chicken and guacamole salad by Liz McClarnon

Chicken and guacamole salad by Liz McClarnon

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Description

This also makes a lovely lunchbox or picnic dish. Just store in a plastic container.

Preparation time: 5 minutes
Cooking time: none
Serves: 1

Ingredients

4 tbsp of fresh guacamole dip

1 cooked RSPCA Assured labelled chicken breast, skinless

75g/3oz red kidney beans

75g/3oz cherry tomatoes, halved

1 handful of spinach, watercress and spinach leaves

Method

Spoon the guacamole over the base of a bowl. Break the chicken into bite sized chunks and mix with the kidney beans and tomatoes. Spoon on top of the guacamole.

Finally, place a handful of salad leaves on top and chill until ready to serve.

Make your own guacamole 

Place 1–2 seeded, fresh green chillies, 2-3 finely chopped spring onions and a handful of fresh coriander into a pestle and mortar, or a small food processor.

Grind into a paste.

Peel, stone and cube 3 ripe avocados and mash lightly.

Stir in the paste.

Add the juice of 1 lime and a pinch of salt and some more chopped chilli – if you like it hot.

Cover the surface with cling film and refrigerate if not serving immediately.

 

Recipe:  The Freedom Food Celebrity Recipe Collection

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Shopping list

Find out where to buy RSPCA Assured ingredients by entering your postcode on our where to buy map!

Can't find them in your usual supermarket? Let them know via our quick and easy form.

When you’re food shopping, look out for the RSPCA Assured logo on meat, fish and eggs.

The animals have been cared for to RSPCA welfare standards and have had better lives.

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