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    Chicken and mediteranean salad

    Mediterranean Chicken Salad

    By Nick Hall

    A simple and quick chicken salad that is ideal for lunch or dinner in the warmer weather. The dressing is made with avocado and Dijon mustard. The salad will serve around 4-6 people and will take around 15 minutes to prepare.

    Perfect on a warm summers night, these beef skewers can either be BBQ’d or pan fried and are finished off with a home- made BBQ sauce. The greens salad is also dressed with a home-made salad dressing.


    • 500g chicken breast sliced into thin squares
    • 100g mozzarella cheese cut into squares
    • 2 handfuls of Kalamata olives
    • 1/2 avocado mashed
    • 1 teaspoon of Dijon mustard
    • 2 tomatoes sliced
    • Spinach leaves and finely sliced Cos lettuce, a few handfuls of each Olive oil
    • Salt and pepper


    • Heat a fry pan with few tablespoons of olive oil and sprinkle some salt on top of oil. Place chicken slices in pan so none are overlapping.
    • Once browned on one side turn over to brown other side.
    • Repeat with remainder of chicken always adding a bit
    • of olive oil and salt before you place each batch if chicken in.
    • Once cooked place in a large salad bowl
    • Add olives, avocado, mozzarella cheese and tomato.
    • In a small bowl or glass add avocado, a splash of olive oil, salt, pepper and Dijon mustard and stir well.
    • Add to salad and stir well then serve.

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