Chicken, Avocado and Mozzarella Salad

This Chicken, Avocado and Mozzarella Salad is a great way to use up a small amount of leftover leftover roast chicken. No leftover roast chicken? No problem! Simply use ready-cooked chicken from the supermarket, or quickly stir fry a diced chicken breast.

Course Main Course, Salad

Cuisine British, Fusion, Italian

Prep Time 10

Total Time 10

Servings people

Calories 568kcal

Author Eb Gargano

Ingredients

1 sweet gem lettuce sliced
1 large avocado diced
125 g ball mozzarella ripped into small chunks
200 g leftover roast chicken shredded (see Note 1)
4 sun-dried tomatoes (the ones that come in oil and don't need rehydrating), sliced thinly lengthways
Small handful fresh basil
2 tablespoons good quality extra virgin olive oil
Salt and pepper (to taste)

Metric - US Customary

Instructions

Slice the lettuce and divide between the 2 plates. Scatter over the avocado, mozzarella, cooked chicken, sun-dried tomatoes and fresh basil leaves. Dress lightly with a drizzle of extra virgin olive oil, plus a little salt and pepper. And serve!

Notes

This salad is a brilliant way to use up a small amount of leftover roast chicken. But if you don't have any, simply use ready-cooked chicken from the supermarket. Alternatively, dice a large chicken breast and stir fry for 5 minutes over a high heat, or until fully cooked (no pink bits!), allow to cool slightly, then follow the rest of the recipe, as written.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition