LunchHigh-proteinGluten-free
Grilled chicken & avocado summer salad
A big-flavour lunch bowl that comes together in twenty minutes. Reed avocado slices hold their shape beautifully.
- Time
- 20 min
- Serves
- 2
- Level
- Easy
Best with
ReedHass
Method
- 1
Season the chicken breasts with salt, pepper and oregano. Grill 4 minutes each side until cooked through. Rest 5 minutes then slice.
- 2
Whisk the juice of one lemon with 3 tbsp olive oil, a pinch of salt and a teaspoon of oregano.
- 3
Toss the greens, tomatoes, cucumber and olives with half the dressing.
- 4
Fan the avocado over the top, add the chicken, crumble over the feta.
- 5
Drizzle with the remaining dressing and serve.
Orchard tip
Slice Reed avocados just before serving — they're firmer than Hass and won't turn to mush in the salad.
