Gluten-free chicken salad with avocado and walnuts

Gluten-free chicken salad with avocado and walnuts: a fresh recipe with chicken breast, lamb's lettuce, cherry tomatoes, cucumber and a lemony dressing.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 36 g
• Fat: 26 g
• Carbs: 10 g

Ingredients

• 300 g chicken breast
• 1 avocado
• 150 g cherry tomatoes
• 100 g lamb's lettuce
• 50 g walnuts
• ½ cucumber
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tsp mustard
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Season the chicken breast with salt and pepper and fry it in a frying pan with olive oil until golden brown and cooked through. Leave to rest briefly, then cut into strips.
2. Wash the lamb's lettuce thoroughly. Halve the cherry tomatoes and slice the cucumber.
3. Halve and stone the avocado and cut it into wedges. Roughly chop the walnuts.
4. For the dressing, stir together the olive oil, lemon juice, honey and mustard. Season to taste with salt and pepper.
5. Arrange the lamb's lettuce, cherry tomatoes and cucumber in a large bowl. Top with the chicken, avocado and walnuts.
6. To serve, pour the dressing over the salad and serve straight away.

Good to know

A salad like this is quick to make and still feels like a proper meal. Fresh and crunchy, without being heavy.

Swaps

Walnuts → pecans (similarly nutty, a little milder, also contain unsaturated fatty acids); honey → date syrup (unrefined sweetness, also contains minerals); lamb's lettuce → rocket (more peppery, also provides folate and plant compounds); chicken breast → turkey breast (similar protein content).

Allergens

Contains walnuts (tree nuts) and mustard. Well suited to children if the nuts are finely chopped to suit their age or swapped; no honey for babies under one year old. In pregnancy, the salad is fine as long as the chicken strips are cooked right through.

Dairy-free recipes