CHICKEN, AVOCADO & STRAWBERRY SALAD

Servings: 2

Prep Time: 9 minutes

Nutritional values per serving:

calories 337, protein 22.5g, fat 22.7g (saturated 5g), carbs 10.5g (sugar 8.3g), sodium 0.53g

INGREDIENTS

• 100g fat-free plain yogurt
• 1 tsp lemon juice or white wine vinegar, or to taste
• 2 tsp extra virgin olive oil
• salt & freshly ground black pepper, to taste
• 1 large (about 125g) boneless roast chicken breast, sliced
• 1 medium avocado, peeled & sliced
• ½ punnet (150g) strawberries, halved (you can use any berries you fancy)
• 2 handfuls of baby spinach
• 2 tbsp (20g) peanuts (or any other nuts of choice), roughly chopped

METHOD

• Add the yogurt, lemon juice and olive oil to a bowl. Season with salt and pepper and stir to combine. You want a pouring consistency similar to double cream. If the dressing is too thick you can let it down by stirring in a little milk or dairy-free milk such as almond milk.
• Add the chicken, avocado, strawberries and spinach to a large bowl. Pour over the dressing and gently toss together, being careful not to break up the avocado.
• Scatter over the peanuts.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food