Liz McClarnon's Chicken and Guacamole Salad

Dish type: Salad

This also makes a lovely lunchbox or picnic dish - just store in a plastic container.

Serves 1
Preparation Time: 5 mins
Cooking Time: none


4 tbsp of fresh guacamole dip
1 cooked Freedom Food labelled chicken breast, skinned
75g/3oz red kidney beans
75g/3oz cherry tomatoes, halved
Handful of spinach, watercress and spinach leaves


Spoon the guacamole over the base of a bowl.

Break the chicken into bite sized chunks and mix with the kidney beans and tomatoes. Spoon on top of the guacamole.

Finally, place a handful of salad leaves on top and chill until ready to serve.

Cook's tip: To make your own guacamole

Place 1–2 seeded, fresh green chillies, 2-3 finely chopped spring onions and a handful of fresh coriander into a pestle and mortar, or a small food processor. Grind into a paste.

Peel, stone and cube 3 ripe avocados and mash lightly. Stir in the paste.
Add the juice of 1 lime and a pinch of salt and some more chopped chilli - if you like it hot.

Cover the surface with cling film and refrigerate if not serving immediately.

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