Chicken, Avocado & Herb Salad

Name: Chicken, Avocado & Herb Salad
Yield: 4 main-course salads
Ingredients: 500 g Chicken breast; 200 g Avocado, sliced; 200 g Cucumber, sliced; 150 g Mixed salad leaves; 20 g Parsley; 20 g Mint; 100 ml Citrus & Dijon Vinaigrette; 15 ml Olive oil; 3 g Salt

Sliced roast chicken and avocado with crisp cucumber and fresh herbs.

Chicken, Avocado & Herb Salad prepared as described in the recipe

Sliced roast chicken and avocado with crisp cucumber and fresh herbs.

Written for 4 main-course salads

Cook this

Ingredients

Serves

Chicken breast500 g
Avocado, sliced200 g
Cucumber, sliced200 g
Mixed salad leaves150 g
Parsley20 g
Mint20 g
Citrus & Dijon Vinaigrette100 ml
Olive oil15 ml
Salt3 g

Method

Brush chicken with oil and salt. Roast at 190°C for approximately 20 to 25 minutes until 74°C in the thickest part; rest for 8 minutes and slice.
Toss cucumber and leaves with most of the dressing.
Arrange chicken and avocado on top and finish with herbs and remaining dressing.

Chef’s notes

Cook to temperature, rather than relying on breast size or a fixed time.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Keep cooked components and dressing refrigerated separately at 4°C or below for up to 2 days. Assemble leaves, herbs and avocado just before eating; do not store a dressed salad for later service.

Allergens and diet

Mustard.

Last refined · October 2026