The Medicinal Chef, Dale Pinnock’s Chicken, Avocado and Blue Cheese Salad

This is a firm favourite of mine, a salad that is popular around California and one of the first things on my list whenever I visit. This really does encompass each principle in my new book, The Power of Three: amazing nutrient density, very low glycaemic response and rich in fatty acids … Oh, and it tastes amazing too!

Serves 1

INGREDIENTS

2 handfuls mixed salad leaves
1 cooked chicken breast, sliced
? ripe avocado, sliced
60g blue cheese, diced or crumbled
1-2 soft- or hard-boiled eggs, halved or chopped

For the dressing

2 tsp mayonnaise
3 tsp olive oil
1 tsp white wine vinegar
1 tsp grated Parmesan cheese

METHOD

1. Place the mixed leaves in a bowl and top with the chicken, avocado, blue cheese and soft- or hard-boiled eggs.
2. Combine the dressing ingredients and mix well, before pouring over the salad and tossing well to coat.

Extracted from The Medicinal Chef: The Power of Three by Dale Pinnock (Quadrille, approx €28.50), out now. Photograph by Martin Poole.