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Chicken and Avocado Salad with Pumpkin Seeds and French Dressing | Serves 2

This super quick and easy salad is the perfect lunch when you're after something light and delicious. Golden chicken breast, crunchy lettuce and soft, fresh avocado are topped with sunflower seeds and drizzled in French dressing.

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fish-free lunch-salad
Prep: 25 mins
Cook: 20 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 260 gr diced british chicken breast
  • 1 iceberg lettuce
  • 1 avocado
  • 30 gr pumpkin seeds
  • 60 gr french dressing
  • 260 gr diced british chicken breast
  • 1 iceberg lettuce
  • 1 avocado
  • 30 gr pumpkin seeds
  • 60 gr french dressing
  • 260 gr diced british chicken breast
  • 1 iceberg lettuce
  • 1 avocado
  • 30 gr pumpkin seeds
  • 60 gr french dressing

Instructions

  1. a) Heat a drizzle of oil in a large frying pan on medium-high heat.
    b) Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
    c) Once the chicken is cooked, set aside to cool for 5-10 mins.
  2. a) Meanwhile, trim the lettuce, halve or quarter it, then separate the leaves and add to a mixing bowl.
    b) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into chunks.
    c) Add to your bowl of lettuce and season with salt and pepper.
  3. a) Add the pumpkin seeds to the salad and lay your chicken on top.
    b) When you're ready to serve, drizzle over the French dressing, toss to coat and share between your serving bowls.
    Enjoy!