Salads: Cucumber Tomato Avocado Salad Recipe - Natasha's Kitchen
Zesty chicken and avocado salad
- 2 skinless chicken breasts
- 1 ruby-red grapefruit
- 1 cubed avocado
- 4 thinly sliced radishes
- 1 handful of chopped basil
- 1 bunches of mixed lettuce leaves
Sit the chicken in a large pan with 200ml salted water. Bring it to the boil, then turn off the heat and leave it for 15 mins.
Peel the grapefruit and cut the segments into bite-sized pieces. Put these in a bowl with the avocado, radishes and basil.
Drain and slice the chicken breasts, before combining with the grapefruit salad. Serve on lettuce leaves for a dinner that looks, tastes and does good.
Recipes courtesy of PT and nutrition expert Scott Laidler.
Video: Salads: Tasty Avocado Chicken Salad Recipe
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