When you have some leftover cooked chicken this will use it up plus you will get oodles of nutrition. Plus chicken carefully cooked and eaten without the skin is low fat protein.
The sprouted sunflower greens, have good levels of a number of absorbable vitamins and minerals particularly calcium, and magnesium. Avocados contain beneficial fats required by the body (but without cholesterol!) and a number of heart healthy nutrients.
The antioxidants in the peppers and garlic (in the dressing) offer further heart support. Cucumber especially when unpeeled offers hydration and wonderful skin supporting minerals. This dish is a real nutritional powerhouse!
Cooking Time: None if using cooked chicken
Serves 4 generouslyCooked Chicken, chopped into 3 cm chunks
(Work on around 3 tablespoons of chicken per person. The men in your life will probably eat more the children, less.)
- 2 Avocados, peeled and chopped
- 2 Red Peppers, chopped
- Sunflower greens, 1 x 50 gms punnet/bag (a little goes a long way!), washed
- 1 large cucumber, cubed
- ½ lemon juiced or 1 Tablespoon of lemon juice
Dressing
You can choose which ever you like providing it isn’t too rich as the avocados offer the ‘oily’ feel. We suggest;
- 10 ml of balsamic vinegar
- 40 ml of extra virgin olive oil (one you like the taste of)
- 1 garlic glove, crushed
- In a separate bowl mix the avocado with the lemon juice. This should stop it discolouring.
- Just before serving mix the avocado and all the other ingredients together.
- Mix all the ingredients in a shaker or jam jar. Doing this first allows the flavours to develop.Salad
- Then in a large bowl, mix all the ingredients except the avocado.
- Either add dressing in the bowl and mix well but gently so not too damage the avocado, or pour on the dish once dished up.
- Serve with additional salad leaves and small potatoes or a chunk of warm granary loaf to mop up the dressing.
