Ingredients
2 Chicken breasts poached or roast chicken left from the weekend, torn into pieces
1 Hass avocado, sliced
8 baby tomatoes, halved or quartered
A small handful green beans, cooked to al dente
10 small jersey potatoes, steamed for 20 mins (optional)
1 small bunch of basil, leaves picked
2 handfuls of mixed salad leaves
Olive oil
Juice of ½ lemon
Dressing
200g Low fat Greek yoghurt
1tbsp Low fat crème fraiche
1 small clove garlic, crushed
½ tsp Dijon mustard
Pinch of sweet paprika
½ tbsp parsley, chopped (optional)
Small squeeze of lemon juice and extra virgin olive oil
Salt and pepper
A simple, delicious salad that takes very little time to pull together but which makes a lovely, healthy change from the lunchtime sandwich. You can serve it on miniature crostinis for drinks, or astride garlic-rubbed, olive-oil drizzled bruschettas for a simple, sexy supper.
Serves
2
Preparation time
20-25 minutes
- Mix all the dressing ingredients together and chill until needed.
- Place all the salad ingredients into a bowl, squeeze the lemon and a splash of olive oil over it all and mix carefully, seasoning with a touch of salt and pepper. Place on to plates and finish with a good dollop of the garlic dressing.
