The Medicinal Chef, Dale Pinnock’s Chicken, avocado and blue cheese salad

This is a firm favourite of Dale Pinnock’s, a salad that is popular around California and one of the first things on his list whenever he visits. This really does encompass each principle in his book, The Medicinal Chef: The Power of Three: amazing nutrient density, very low glycaemic response and rich in fatty acids. Oh, and it tastes amazing too!

Chicken, avocado and blue cheese salad
Serves 1

Ingredients

• 2 handfuls mixed salad leaves
  1 cooked chicken breast, sliced
  1 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). Photograph by Martin Poole.