Chicken and Avocado Salad with Croutons and Pumpkin Seeds
5 min prep | Serves 1 | Free 2-month Audible subscription
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Baby Gem Lettuce
1
Avocado
1
Croutons
15
Pumpkin Seeds
30
French Dressing
(Contains Mustard May contain Sulphites)
1
Cooked Marinated Chicken Slices
Nutritional information
Utensils
Instructions
a) Trim and discard the root from the baby gem lettuce.
b) Halve or quarter the lettuce, then separate the leaves.
a) Halve the avocado and remove the stone.
b) Cut the avocado into squares (while it's still in its skin), then use a dessert spoon to scoop out the flesh into a serving bowl (if eating straight away) or container (if taking your lunch somewhere).
a) If you're eating straightaway, put your lettuce, croutons, pumpkin seeds and dressing into the bowl with the avocado and toss to coat.
b) Lay your chicken on top and enjoy.
c) If you're eating later, add the lettuce, croutons, pumpkin seeds and chicken to the container with the avocado and pop inside your fridge.
d) Drizzle over the dressing and toss to coat just before serving. Enjoy!
