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Chicken, Aubergine and Avocado Salad

Chicken, Aubergine and Avocado Salad

Ingredients

For the salad:

2 Chicken Breasts, sliced into strips
Handful of Rocket
Handful of Spinach
Handful of Alfalfa Sprouts
12 Sundried Tomatoes
6 Plum Tomatoes, quartered
1 Avocado, sliced
2 Aubergines
Pumpkin Seeds

For the dressing:

2-4 tablespoons Udo's Oil
2 tablespoons Balsamic Vinegar
2 tablespoons Lemon Juice
1 tablespoon Soy Sauce
1 teaspoon Mustard

Method

For the salad:

  1. Slice the aubergine into 2mm thick slices and place onto a greased baking tray. 
  2. Drizzle with olive oil and season with salt and black pepper.

  3.  Place in a pre-heated oven at 180C for around 15-20 minutes. 

  4. Using a griddle pan cook the chicken strips. Mix together the rocket, spinach and sprouts in a large bowl, before transferring to a serving plate. 

  5. Top with the remaining salad ingredients, including the cooked aubergine and chicken, and serve with a dressing.

For the dressing:

  1. Mix all ingredients in a blender
Serves: 2

Chicken, Aubergine and Avocado Salad

Chicken, Aubergine and Avocado Salad

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