Chicken & Avocado Salad

This recipe works in combination with: Bacon & Avocado Salad, Chicken Pasta Salad with Salsa Rosa, Ham & Potato Salad, Pear & Blue Cheese Salad.

Chicken and avocado in a mustard dressing served with tomato and little gem lettuce.


  • 110g of sliced cooked chicken
  • 1 little gem lettuce, leaves roughly torn
  • 1 small tomato (approx 75g), finely chopped
  • 1/2 avocado, sliced
  • 2 tbsp vegetable oil
  • 2 tsp vinegar
  • 1/2 tsp English mustard
  • Serves: 1
  • Course: Lunch
  • Preparation time: 5 mins
  • Price per person: £1.63
  • Store cupboard: Basic
  • Calories per serving: 321
  • 5-a-day per serving: 3.8
  • Print Recipe
Chicken & Avocado Salad photo

1000 cooks think so


  1. To make the dressing, mix the vinegar, oil and mustard in a bowl, season with salt and pepper, and then toss together with the avocado and tomato.
  2. To serve, arrange the chicken on a bed of lettuce and top with the avocado and tomato mix.

Cook's tips

Prepare the avocado at the last minute and rub a little lemon juice over the cut pieces to stop discolouration. If taking this as a packed lunch, store the dressing in a separate container and add it to the salad right before you eat.

Add a comment

Tried this recipe? Why not add a comment below and let us know what you thought of it. (You need a Facebook, Hotmail, AOL or Yahoo account to add a comment.)

Similar recipes

  • Warm Chicken Salad

    A simple and delicious grilled chicken salad with goat's cheese, cherry tomatoes and red onion.

  • Roast Chicken with Fennel

    Roasted chicken, fennel, shallots and potato with an orange and Dijon mustard sauce.

  • Chicken Skewers

    Skewers with courgette, cherry tomato and chicken in a tomato honey marinade (allow 1 hour marinade time).