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Image / Living / Food & Drink

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

This chicken, avocado and blue cheese salad hits the right balance between a filling dish to keep you going and getting in all the right nutrients.


by Meg Walker
14th Apr 2021
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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 new 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

Place the mixed leaves in a bowl and top with the chicken, avocado, blue cheese and soft- or hard-boiled eggs.
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.

 

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