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

Precooked chicken breast, crunchy lettuce and creamy avocado, topped with herby croutons and drizzled in French dressing. This super quick and easy salad is the perfect lunch when you're after something delicious.

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fish-free lunch-salad
Prep: 15 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 1 ciabatta
  • 1 sachet lemon & herb seasoning
  • 2 baby gem lettuces
  • 1 avocado
  • 1 pack cooked british chicken slices
  • 60 gr french dressing
  • 1 ciabatta
  • 1 sachet lemon & herb seasoning
  • 2 baby gem lettuces
  • 1 avocado
  • 1 pack cooked british chicken slices
  • 60 gr french dressing
  • 1 ciabatta
  • 1 sachet lemon & herb seasoning
  • 2 baby gem lettuces
  • 1 avocado
  • 1 pack cooked british chicken slices
  • 60 gr french dressing

Instructions

  1. a) Preheat your oven to 220°C/200°C fan/gas mark 7. Tear the ciabatta into roughly 2cm chunks.
    b) Pop the ciabatta onto a baking tray in a single layer and sprinkle over the lemon and herb seasoning. Drizzle with oil, season with salt and pepper, then toss to coat well.
    c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
  2. a) Meanwhile, trim the baby gem, 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 the flesh out [into a bowl/onto a board]. Cut into 2cm chunks.
    c) Add to your bowl of baby gem and season with salt and pepper.
  3. a) Add the baked croutons to the salad and lay your cooked chicken slices on top.
    b) When you're ready to serve, drizzle over the French dressing, toss to coat and share between your serving bowls.
    Enjoy!