Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fresh, filling lunch using cooked chicken.
Equipment: None - just a plate
Measures and names
Ingredients
- 1 cooked chicken breast (or leftover roast chicken), sliced
- ½ ripe avocado, sliced
- 2 handfuls of mixed salad leaves
- 5 cherry tomatoes, halved
- ¼ cucumber, sliced
- 1 tbsp olive oil
- Squeeze of lemon, salt and pepper
Method
- Pile the salad leaves, tomatoes and cucumber onto a plate.
- Add the sliced chicken and avocado.
- Whisk the oil, lemon, salt and pepper, drizzle over, and serve.
Swaps and tips
Use a shop-bought cooked chicken or last night’s leftovers to save time. A little grated cheese or a few seeds make it even more substantial.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 45 g | 7 g | 7 g | 28 g | 472 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
