A quick and easy chicken, artichoke & avocado salad that you can make for lunch and take to work or for a picnic, especially if you have some pre-cooked chicken in the fridge.
This dish contains a delicious balance of healthy fats from olive oil and avocado, to keep you full for longer, protein in the chicken or you can substitute boiled eggs if you are vegetarian and a complete array of vitamins and minerals. Artichokes are really good to include in your diet if you are a diabetic as it contains inulin – which has been shown to improve blood sugar control. It is also excellent for supporting the liver.
What you need:
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
For the salad
4 cherry tomatoes
2 spring onions
a handful of mixed lettuce leaves
2 cooked chicken breasts
a handful of pine nuts
What you do:
For the chicken use leftovers or the easiest way to cook chicken is to poach it. Add some olive oil to a pan with a lid gently fry the chicken breast for about 1 minute on each side, then cover and simmer on low heat for 10 minutes, without moving the lid, turn off the heat and leave for another 10 minutes. Then you can open the lid and serve with the salad. Please note this will not work if you open the lid.
Arrange the salad on a plate and place the chicken on the top, pour the vinaigrette over the top and serve.
If you are taking to work add the artichokes and chicken just before serving.