Chicken and Avocado Salad Bowl

Step 1If you don’t have pre-cooked chicken, you'll need about 225 g (8 oz) raw chicken breasts to make 2 servings. Simply preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Line a baking tray with greaseproof paper. Add ¹/₈ tsp salt and pepper to the chicken and drizzle with 1 tsp of olive oil. Bake for 20 to 25 minutes until cooked through. Allow to rest for 10 minutes then shred with two forks or cube.

Step 2Slice the cucumber in half. Optionally, remove the seeds using a teaspoon. Dice into cubes. Peel the avocado, remove stone and cube. Finely slice the red onion. In a small bowl mix the mayonnaise with Dijon mustard.

Step 3Mix the diced cucumber, sliced avocado, sliced red onion, cooked chicken and mayonnaise together in a larger bowl. Season to taste with salt and pepper, and serve. Use avocado oil mayonnaise or make your own healthy mayo.

Step 4Tastes the best when served fresh, but you can store it in a container in the fridge for up to 2 days.