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Image / Editorial

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


by Meg Walker
20th Jan 2016

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.