Chicken and guacamole salad

Current rating: 3 stars Rate this recipe

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

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.

This website uses cookies


Cookies allow us to see how you use the site, so we can make it work even better; allow us to personalise your onsite experience; and permit targetted advertising when you visit other websites.

You can click here to manage your cookie preferences

Back to top