JAZZY AVOCADO, CHICKEN & BALSAMIC SALAD, healthy, low-carb, wallet friendly

A 67 favourite - rich in buttery 'good' fats, moist succulent chicken, low carbs and a  'knock 'em dead' dressing...

Slimmers' Avocado & Chicken Salad with a myriad of vegetables

Making a salad when the week's shopping has been stored in the fridge is a sensual delight -- all that wonderful fresh salad/veg waiting to be turned into a gorgeous plateful of food.  

What really pulls this salad together is the dressing - Balsamic  and Wholegrain Mustard vinaigrette.  It's a very perky and intensely flavoured dressing that both excites and satisfies the palate.

67 used simple salad veg - nothing flash to keep costs down - and poached chicken which works really well with the dressing.  You can change it up of course, adding or subtracting veg or changing the meat but I reckon a milder meat like pork will complement the salad best.

This is a last-minute salad; leaving it sitting for too long does it no favours.

To display the salad at its best, follow the template for Fantastic Frugal Salad.

Cost: £2.00'ish
Feeds: 1-2 but is easily multiplied

Ingred:
   handful of lettuce leaves
   2-3 inches cucumber thinly sliced 
   generous handful fresh grated carrot
   3-4 tablespoons cooked brown rice per person
   handful small cauliflower florets, cooked al dente
   1 large radish, halved & thinly sliced
   6-8 teardrop or baby tomatoes
   3 1/2oz/100gm or more thinly sliced poached chicken breast (leftover roast is also good but remove skin)
   1/2 small to medium avocado

   chopped chives for garnish

   half recipe Simple Balsamic Vinaigrette

Method: (See below for a packed/picnic lunch)

1. Place lettuce leaves near the edge of the plate
2. Cover bottom of leaves with cucumber slices
3. Cover bottom of cucumber slices with grated carrot
4. Arrange tomatoes between top of lettuce leaves
5. Arrange chicken slices slightly overlapping bottom of grated carrot
6. Make the vinaigrette, shaking vigorously to incorporate the mustard 
7. Mix rice, cauliflower florets and radish; moisten well with Vinaigrette
8. Heap in the centre of the salad plate, slightly overlapping the chicken
9. Peel avocado, slice thinly, generously moisten with lemon juice and season with salt and pepper; arrange on top of the rice
10. Pour the rest of the dressing over the salad ingred and chicken
11. Garnish with chopped chives

If taking this salad to work/campaigning, layer the ingredients apart from the avocado and dressing  in an air-tight container.  Or if you can't be bothered with layering, mix everything together. Pack the following items in separate bags: 

• half a lemon
• half  small ripe avocado tightly wrapped in cling film; when ready to eat, scrape off a thin layer of the ado and dig out spoonfuls of the flesh to top the salad, sprinkling generously with lemon juice
• a small jar/container with a tight fighting lid, lined with clingfilm,  filled with dressing  

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           Like this? Hate it? Comments or questions, pls email b67goingon50@yahoo.co.uk and say if they can be included in the blog                

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.