Chicken & avocado salad with blueberry balsamic dressing

A healthy, gluten-free dinner or lunch, perfect for using up leftover roast chicken. Make it veggie by swapping the meat for a handful of pumpkin seeds.

  • Prep:15 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 402
  • fat 19g
  • saturates 3g
  • carbs 18g
  • sugars 10g
  • fibre 10g
  • protein 34g
  • salt 0.3g


  • 1 garlic clove
  • 85g blueberries
  • 1 tbsp extra virgin rapeseed oil
  • 2 tsp balsamic vinegar
  • 125g fresh or frozen baby broad beans
  • 1 large cooked beetroot, finely chopped
  • 1 avocado, stoned, peeled and sliced
  • 85g bag mixed baby leaf salad
  • 175g cooked chicken


Keep it clean: Buying beetroot

Check the label when buying cooked beetroot as some have additives.

Make it vegetarian

For a meat-free salad, add a handful of pumpkin seeds instead of the chicken.



  1. Finely chop the garlic. Mash half the blueberries with the oil, vinegar and some black pepper in a large salad bowl.

  2. Boil the broad beans for 5 mins until just tender. Drain, leaving them unskinned.

  3. Stir the garlic into the dressing, then pile in the warm beans and remaining blueberries with the beetroot, avocado, salad and chicken. Toss to mix, but don’t go overboard or the juice from the beetroot will turn everything pink. Pile onto plates or into shallow bowls to serve.

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