Chicken and guacamole salad

Current rating: 3 stars Rate this recipe
Ingredients

For the salad

  • 20g of fresh guacamole dip
  • 1 cooked RSPCA Assured labelled chicken breast, skinless
  • 75g red kidney beans
  • 75g cherry tomatoes, halved
  • 1 handful of spinach, watercress and spinach leaves

For homemade guacamole

  • 1-2 Seeded, fresh green chillies
  • 2-3 finely chopped spring onions
  • A handful of fresh coriander 
  • 3 ripe avocados
  • 1 lime
Method

Make the salad

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

  • Grind chillies, spring onions and fresh coriander into a paste using a pestle and mortar or a small food processor
  • Peel, stone and cube the avocados and mash lightly
  • Stir in the paste
  • Add the juice of 1 lime
  • Add a pinch of salt
  • Add more chopped chilli – if you like it hot

Cover with cling film and refrigerate if not serving immediately.

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