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Chicken Salad

A classic salad that you easily make with grilled chicken. Serve with a creamy dressing made with avocado and sour cream.

  • 45 mins
  • 4 servings


  • 4 Chicken Breast Fillets
  • 250 g Cherry Tomatoes
  • 1 Cucumber
  • 240 g Mixed Green Salad
  • 120 g Croutons
  • 1 Ripe Avocado
  • 1 tbsp Lemon Juice
  • 300 ml Sour Cream
  • 1 Red Onion
  • 1 Handful Basil
  • 1 Roasted Yellow Pepper
  • 3 Radishes
  • 3 Garlic Cloves
  • 50 g Crispy Panchetta
  • 1 tbsp Toasted Pine Nuts
  • 1 Pinch Black Pepper
  • 1 tbsp Dried Mixed Herbs
  • ½ tsp Salt
  • 1 Mint Leaves


Step 1

Place 4 chicken breasts in an oven dish with a squeeze of lemon and the leftover lemon segments, small handful of mint leaves, a tablespoon of mixed dried herbs and 3 cloves of crushed garlic. Cook for 20 minutes and then slice.

Step 2

Halve the radishes, tomatoes, onion and cucumber and slice. Cut the pepper into chunks.

Step 3

Put the chicken meat and vegetables in a bowl or on a dish and sprinkle with croutons and basil.

Step 4

Peel, seed and mash the avocado. Mix with lemon juice and sour cream and add the salt and pepper. Then drizzle the sauce on to the salad. Top with pancetta and pine nuts before serving.

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