14th Apr 2021
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
- 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
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.
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