Ingredients
Method
- Grill or roast chicken breasts for about 20 minutes or until fully cooked, then cover and set aside and once cooler, then cut the chicken into bite size pieces.
- Combine the red pepper, cucumber, red onion, cherry tomatoes, and broccoli in a medium to large bowl.
- In a small bowl, whisk the dressing ingredients together and store in the refrigerator for up to 3 hours. Pour the dressing over the salad and gently combine. Lay avocado, walnuts and parsley/dill on top of the salad before serving.
- Serve immediately. Store the dressing in the refrigerator for up to 3 days.
Nutrition
Notes
This recipe requires ready cooked chicken. If don't have cooked chicken on hand then add another 12-15 minutes of cooking time to cook the chicken breasts.
