Tweetalong Recipe: Thomasina Miers’ chicken, avocado and basil salad with yoghurt and garlic dressing

 

Ingredients:

 2 Chicken breasts poached or roast chicken left from the weekend, torn into pieces

1 Hass avocado, sliced

8 baby tomatoes, halved or quartered

A small handful green beans, cooked to al dente

10 small jersey potatoes, steamed for 20 mins (optional)

1 small bunch of basil, leaves picked

2 handfuls of mixed salad leaves

Olive oil

Juice of ½ lemon

Dressing:

 200g Low fat Greek yoghurt

1tbsp Low fat crème fraiche

1 small clove garlic, crushed

½ tsp Dijon mustard

Pinch of sweet paprika

½ tbsp parsley, chopped (optional)

Small squeeze of lemon juice and extra virgin olive oil

Salt and pepper

Method:

1)      Mix all the dressing ingredients together and chill until needed. 

2)      Place all the salad ingredients into a bowl, squeeze the lemon and a splash of olive oil over it all and mix carefully, seasoning with a touch of salt and pepper.  Place on to plates and finish with a good dollop of the garlic dressing.

3)      The salad could also be placed on individual crostini’s for delicious canapés