Avocado & roast chicken salad

Serves 4

1 small cooked roast chicken, pulled into chunks, skin and bones discarded

½ cucumber, peeled, seeded and sliced

1 Avocado, peeled and cut into chunks

1 Apple, grated

3-4 tbsp fat free Greek yogurt

100g watercress and spinach salad

4 tsp extra-virgin olive oil

½ lemon, juiced

1. Toss the chicken, cucumber, avocado and apple with the Greek yoghurt and season
    
2. In a separate bowl toss and dress the salad leaves with olive oil and lemon juice. Combine and serve

1 fat/oil serving

Avocado salsa

Serves 2

¼ red onion, peeled and finely chopped

½ avocado, peeled and diced

2 tsp caster sugar

1 tsp lime juice

1pinch chilli flakes

Salt and freshly ground black pepper

1. Mix the onion, avocado and caster sugar in a large bowl. Stir in the lime juice, chilli flakes and seasoning.
   
2. Spoon the mixture onto a serving plate and serve

½ fat/oil serving

½ YUM serving

Baked Avocado and mustard chicken

Serves 1

1 small skinless chicken breast

Salt and freshly ground black pepper

½ avocado, stone removed

For the mustard dressing

1 tsp olive oil

Pinch sugar

1 tsp Dijon mustard

2 tsp balsamic vinegar

Salt and freshly ground black pepper

55g cherry tomatoes, to serve

1.     Preheat the oven to 220C/425F/Gas 7 and heat a griddle pan until very hot.

2.     Season the chicken breast with salt and freshly ground black pepper. Brush the breast with a little water (to keep it moist) and then place the chicken breast into the griddle pan. Cook for 8-10 minutes, or until completely cooked through.

3.     Meanwhile, place the avocado into a small ovenproof frying pan and place into the oven to bake for 5-6 minutes, or until heated through. Remove from the oven and, when cool enough to handle, carefully peel off the skin.

4.     For the mustard dressing, place the olive oil, sugar, mustard and vinegar into a screw-topped jar. Season generously with salt and freshly ground black pepper, screw on the lid well and shake until the dressing is emulsified.

5.     Cut the cherry tomatoes in half and arrange on a plate. Slice the baked avocado and arrange over the top of top of the tomatoes, then add the seared chicken. Spoon over the mustard dressing and serve.

2 fat/oil serving