Hayley's Health Foods

Avocado and Chicken Salad.


side dishes



Avocado and Chicken Salad


  • Avocado (1)
  • Garlic (2 cloves)
  • Lemon (1 - just the juice)
  • Salt (pinch)
  • Pepper (pinch)
  • Chicken Breast (1)
  • Water (4 cups)
  • Garlic Powder (1/4 tsp)
  • Dried Thyme (1/2 tsp)
  • Rosemary (1/2 tsp)
  • Ground Nutmeg (1/4 tsp)
  • Bay Leaves (1)
  • Baby Spinach (handful)
  • Cherry Tomatoes (6)
  • Lettuce (large handful)
  • Pine Nuts (25g)
  • Extra Virgin Olive Oil (drizzle)


  1. Preheat the oven to 180°C.

  2. Spread a very small amount of extra virgin olive oil over an oven tray (I use a brush to get an even coating).

  3. Lay the pinenuts on the tray and cook in the oven until they are browned, checking them very regularly (every 2 minutes) and tossing them if necessary - it's very easy to burn them so keep a close eye on them! When they are ready remove them from the oven and leave them to cool.

  4. Combine the water, garlic powder, thyme, rosemary, nutmeg and bay leaf and bring to a boil in a large pot.

  5. Cut the chicken breast into 2-3 smaller pieces and add to the water, and leave to simmer for 10-15 minutes (until the chicken is cooked through).

  6. Remove the chicken from the broth and cut into smaller pieces then leave to cool. (Remove the bay leaf from the broth, then the broth can be stored in a jar in the fridge for a couple days to use in a soup perhaps!)

  7. Cut up the garlic, cherry tomatoes, avocado and lettuce.

  8. Toss all the ingredients together in a large mixing bowl.

  9. Serve and enjoy!