Chicken and Avocado Garden Salad

A fresh and vibrant salad combining tender chicken with crisp lettuce, creamy avocado, crunchy carrot, fresh green onions, juicy tomato, and roasted potato cubes for a satisfying meal.

Steps

1. Preheat oven to 200°C (400°F). Toss potato cubes with half the olive oil, salt, and pepper; roast for 20 minutes until golden and tender. 2. In a large bowl, combine lettuce, shredded carrot, green onions, tomato, and diced avocado. 3. Add sliced cooked chicken to the bowl. 4. In a small bowl, whisk together remaining olive oil, lemon juice, salt, pepper, and mustard if using to make the dressing. 5. Drizzle dressing over the salad and toss gently to combine. 6. Once potatoes are roasted and slightly cooled, add them to the salad and toss lightly. 7. Serve immediately and enjoy a fresh and hearty salad.

100g cooked chicken breast, sliced 1 cup lettuce leaves, chopped 1/2 avocado, diced 1 small carrot, shredded 2 green onions, sliced 1 medium tomato, diced 1 small potato, peeled and cubed 1 tbsp olive oil Salt and pepper to taste 1 tbsp lemon juice Optional: 1 tsp mustard