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Chicken, Avocado and Grape Salad
leaves from 1 soft lettuce, washed and dried 1 cooked chicken, bones, skin and fat removed, flesh torn into bite-sized pieces, or 400g cooked chicken, sliced 2 stalks celery, angle sliced 250g mixed black and green grapes, preferably seedless 1 large avocado, peeled and cut into chunks 2 tbsp flaked or slivered almonds, toasted Curry yoghurt dressing: ½ cup Greek yoghurt or cream 2 tbsp lemon juice ½ tsp curry powder ½ tsp salt ground black pepper
© Annabel Langbein Media
Curry yoghurt dressing:
Divide lettuce leaves between 4 serving bowls.
Place chicken and other salad ingredients in a mixing bowl. Stir together yoghurt or cream, lemon juice, curry powder, salt and pepper in a small bowl. Gently toss through salad. Spoon salad on top of lettuce leaves.
Use apricots or peaches when in season instead of grapes.
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