Grilled chicken and avocado salad

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 300 g chicken breast fillet
• 1 cos lettuce, washed and torn
• 1 avocado, sliced
• 2 truss tomatoes, wedged
• 1 Lebanese cucumber, sliced
• 0.5 red onion, thinly sliced
• 1.5 tbsp extra virgin olive oil
• 1 lemon, juiced
• 1 tsp wholegrain mustard

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Flatten the chicken slightly, brush with a little oil and grill or pan-fry for six to seven minutes each side until cooked through with clear juices.
2. 2Step 2. Rest the chicken for five minutes, then slice.
3. 3Step 3. Wash and assemble the salad leaves, tomato, cucumber, onion and avocado.
4. 4Step 4. Whisk the lemon juice, mustard and remaining oil, dress the salad and top with the warm chicken.

Allergens for your selection

• Contains: Mustard

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.