Green goddess avocado salad

• neutral-tasting oil2 tbsp tbsp

  (optional)

• chicken breasts↗4

  or 4 cooked chicken breasts, sliced

• celery↗2 sticks

  finely sliced

• lettuce↗1 round

  leaves separated, or 2 Little Gem lettuces

• radishes↗200g g

  thinly sliced

• green apple↗1

  cored and finely sliced

• cucumber↗1

  finely sliced

• avocado↗1 large

  pitted and peeled, roughly chopped

• avocado↗1 large

  pitted and peeled, roughly chopped

• Greek-style yogurt↗200g g
• chives15g g

  roughly chopped

• dill↗15g g

  roughly chopped

• parsley↗15g g

  roughly chopped

• spring onions↗3

  roughly chopped

• rice vinegar↗4 tbsp tbsp
• extra virgin olive oil↗3 tbsp
• garlic clove↗1 large

  crushed

• lemon↗1

  juiced (reserve the zest, to serve)

Step-by-step instructions

1. 1

   If using raw chicken, heat the oil in a frying pan over a medium-high heat. Season the chicken all over and fry for 7-8 mins each side, covering with a lid for the final 5 mins until cooked through. Set aside to rest for 10 mins, then slice.

2. 2

   For the dressing, tip the avocado, yogurt, chives, dill, parsley, spring onions, rice vinegar, olive oil, garlic and 1 tbsp of the lemon juice into a blender or food processor. Blitz until finely chopped and emulsified. Season to taste, adding more lemon juice if you like. Add cold water 1 tbsp at a time until the dressing has a drizzling consistency.

3. 3

   Stir 4 tbsp of the dressing together with the chicken slices. Toss the celery, lettuce, radishes, apple and cucumber together and arrange on a serving platter. Dot the chopped avocado and as much of remaining dressing over the top as you like, along with the chicken. Finely grate a little lemon zest over and grind over some black pepper to serve.