Chicken, Avocado and Grape Salad

A beautiful salad loaded with different textures and fresh flavours!

Annabel Langbein Media

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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 
https://www.annabel-langbein.com/recipes/chicken-avocado--grape-salad/27/

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Prep time:: 10-15 mins
Cook time:: 6-8 mins
Serves:: 4

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

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.

Variation:

Use apricots or peaches when in season instead of grapes.