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


  • calories 402
  • carbs 18
  • saturated fat 3
  • sugar 10
  • protein 34
  • fat 19
  • fibre 10
  • salt 0.3


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


  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.