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.

INGREDIENTS

• 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

METHOD

• 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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