Vitality chicken salad with avocado dressing

A super-green, healthy mix of soya beans, cucumber, avocado and Little Gem lettuce - topped with lean shredded chicken breast

PREP 5 mins
COOK 3 mins


  • calories 433
  • carbs 6
  • saturated fat 6
  • sugar 4
  • protein 35
  • fat 28
  • fibre 7
  • salt 0.2


handful frozen soya beans
1 skinless cooked chicken breast, shredded
¼ cucumber, peeled, deseeded and chopped
½ avocado, flesh scooped out
few drops Tabasco sauce
juice ½ lemon, plus a lemon wedge
2 tsp extra-virgin olive oil
5-6 Little Gem lettuce leaves
1 tsp mixed seed


  1. Blanch the soya beans for 3 mins. Rinse in cold water and drain thoroughly. Put the chicken, beans and cucumber in a bowl.
  2. Blitz the avocado, Tabasco, lemon juice and oil in a food processor or with a hand blender. Season, pour into the bowl and mix well to coat.
  3. Spoon the mixture into the lettuce leaves (or serve it alongside them) and sprinkle with the seeds. Chill until lunch, then serve with a lemon wedge.