Treat the family to a meal that’s as delicious as it is healthy, with Justine Schofield’s chicken and avocado salad.


  • ½ roast chicken, shredded

  • 2 baby cos lettuce

  • 2 avocados, halved, roughly chopped

  • 150g green beans, blanched

  • 1 punnet cherry tomatoes, quartered

  • 1 bunch chives, chopped into 3 cm batons

  • ½ cup pinenuts, toasted

  • 30ml fresh lime juice

  • ½ cup coriander, lightly packed

  • 1 tsp. grated ginger

  • 40ml peanut oil (or vegetable)

  • 3 drops of sesame oil

  • 1 heaped tsp. brown sugar

  • Salt and pepper


  • 1.

    To make the dressing, place lime juice, coriander, ginger, oils and brown sugar in a small blender. Blend until smooth and fragrant.

  • 2.

    Arrange the washed baby cos on each plate. In a large bowl, gently toss the chicken, avocado, beans, tomatoes, chives and pinenuts and the dressing. Arrange the chicken mixture on top of the cos leaves with a touch more dressing.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 549kj
  • Fat Total 50g
  • Saturated Fat 5g
  • Protein 10g
  • Carbohydrate 28g
  • Sugar 4g
  • Sodium 511mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Preparation Time: 15 minutes

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