Creamy Chicken Avocado Salad

This salad is quick and easy to get on the table. It incorporates good quality protein with good fat and fibrous vegetables. And it tastes amazing. Here’s betting you’ll make this recipe more than once during your pregnancy.

| Serves 4 |

Ingredients

500g savoy cabbage, shredded

1 cup baby spinach or other dark leafy greens, chopped

1 ripe avocado, diced

300g left-over roast chicken, shredded or chopped

3 tbsp extra virgin olive oil

3 tbsp freshly squeezed lemon juice

small handful mixed herbs, torn (tarragon, parsley and basil)

salt and pepper to taste

2 tbsp pine nuts, toasted

Method

Mash the avocado in a large bowl. Add the cabbage, dark leafy greens, roast chicken, olive oil and lemon juice and toss to combine so the avocado dresses the salad evenly. Season with salt and freshly cracked pepper. Arrange the salad onto a platter and sprinkle with fresh mixed herbs and pine nuts. Serve and enjoy.

*This recipe was created by Pete Evans.