Chicken, avocado and feta salad
If you have leftover roast chicken, you can make wonderful simple, quick and easy dishes. This zesty, Greek-style chicken, avocado and feta salad is a perfect example – ready in a few minute, it can be prepared in advance of eating and it travels well – so it’s perfect for summer parties, picnics and lazy lunches (or light suppers). Serve it with toasted pitta or other crusty bread.
Ingredients
Method
- Trim the base of the lettuce, then wash and dry the leaves and cut them thinly.
- Cut the cherry tomatoes in half (the larger ones into wedges).
- Finely slice the spring onions. Cut the avocados in half (lengthwise), remove the stone, peel and dice the flesh. Squeeze some lemon juice over it.
- Dice the feta and sprinkle some dried oregano over the cubes.
- Finely chop the mint and the parsley.
- Whisk the lemon juice with the olive oil, season with salt and pepper.
- Put the chicken, lettuce, tomatoes and spring onion in a large serving bowl, then toss with the dressing. Gently fold in the avocado pieces, olives and feta cubes.
- Taste and adjust the seasoning, lemon juice and oil to your liking.