Chicken and Avocado Salad
Ready in 40 minutes / serves 2
220ml Vegetable or Chicken Stock
1 tablespoon Olive oil
Juice 1 lemon
60g Chicken Breast, cooked and cut into chunks
70g Cucumber, chopped
8-10 Cherry tomatoes, chopped
2-3 tablespoons Mixed fresh herbs (your choice)
Method for cooking chicken and avocado salad:
- Cook your chicken either in tin foil in the oven on gas mark 5 for 20 minutes, or fry in coconut oil until no pink remains.
- Put the quinoa into a medium sized saucepan and pour in the stock. Bring to the boil and simmer the qunioa in the stock over a low heat until the stock has been absorbed.
- This should take about 15 minutes, by which time the qunioa should be cooked. Stir in the olive oil and the lemon juice and set aside to cool.
- Once cool, stir in the rest of the ingredients, divide into two portions.