Chicken & Avocado Salad

Chicken Avocado Salad

Throw this chicken salad together for an easy lunch for the week, or a light dinner after a relaxing day at the beach!


  • 1 avocado, diced
  • 2 carrots
  • 1 cup parsley
  • 4 spring onions, thinly sliced
  • 3 chicken breast fillets
  • 1 orange, juiced
  • 2 corn cobs
  • 1 pinch pepper (to season)
  • 2 tsp grainy mustard
  • 2 cup brown rice
  • 1/3 cup olive oil
  • 1 pinch sea salt ground (to taste)
View Method Chicken & Avocado Salad


  1. Combine olive oil, juice of 1 orange, mustard, salt and pepper in a jug.
  2. Cook brown rice following packet directions. Slice carrots and add to rice for last 8 minutes of cooking time. Drain.
  3. Preheat oven to 180°C. Heat a chargrill pan over medium-high heat until hot. Spray chicken breast fillets with olive oil spray. Cook on chargrill for 4 minutes each side. Transfer to a tray and place in oven for 10 minutes.
  4. Spray corn cobs with olive oil. Cook on chargrill for 8 minutes. Cool. Remove kernels by running a sharp knife down the length of the corn. Combine rice, carrot, corn, spring onions and parsley in a serving bowl. Slice chicken and arrange on top of salad with avocado. Pour over dressing.
View Ingredients Chicken & Avocado Salad
View Method Chicken & Avocado Salad
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