June 18, 2012 - 14:36 BST hellomagazine.com 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 Ingredients: 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 leavesMethod: 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 guacamolePlace 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.