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Chicken & Avocado Salad with Balsamic Dressing

  • Gluten Free
  • 45 Minutes
  • Serves 2
  • Easy



During these unbearably hot months, it’s hard to stomach preparing, let alone eating a big, heavy meal. That’s where salads come in really handy. I love how versatile salads can be and how you can make them as delicious as you want. I do want a light meal, but that doesn’t mean I don’t want it to be filling. The avo / chicken / pine nut combo is a match made in summer heaven and the tangy dressing is done using everyday staple ingredients.

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I cook the chicken by placing it in a large pan filled with water, Knorr Chicken Stock
Pot and a handful of rosemary sprigs. I let it boil for about 45 minutes on low to medium heat and once done, remove the water and pull the chicken breast apart using a fork onto a platter.


I now start putting the salad together by combining the mixed green leaves, spring onion, cherry tomatoes and half of the basil leaves, in a large bowl. To create the dressing, I mix together Hellmann’s Real Mayonnaise and balsamic vinegar and set aside.


I then start plating the salad onto a platter, adding the sliced avocado, pulled chicken breast, pine nuts and garnish with basil. So fresh and yummy.

The Cook

I will be sharing with you my daily experiences with food, whether that’s shopping for the right ingredients, understanding products and sharing with you simple culinary skills that I have learnt along the way. My mission is to make food preparation more enjoyable and rewarding.

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