This refreshing and healthy salad combines diced chicken, artichokes, sun-dried tomatoes, avocado, and crisp lettuce, all tossed in a tangy and herby lemon-honey dressing. Quick and easy to put together, it is a perfect option for a nutritious single-serving lunch or light dinner.
The salad is versatile, allowing for ingredient swaps like using fresh cherry tomatoes in place of sun-dried tomatoes, and the dressing brings everything together with a flavourful, zesty finish. It's a great way to make use of leftover chicken and can easily be scaled up for more servings. For a vegetarian version, swap chicken with chickpeas or pan-fried tofu. Dress individual portions just before serving to keep the salad fresh and crisp.
Ingredients 11
1 cup chicken, cooked, diced, such as leftover roast chicken
4 artichoke hearts, from a jar, halved
5 sun-dried tomatoes, in oil, sliced
1⁄2 avocado, diced
2 cups lettuce, loosely packed, such as gem or cos
For The Dressing
1 tbsp lemon juice
1 1⁄2 tbsp olive oil
1 tsp honey
1⁄2 tsp mustard, of choice
1 tsp dried mixed herbs
salt and pepper, to taste
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Method 3
Whisk together the , , , , , salt, and pepper to make the dressing.
In a large bowl, toss the , , , , and torn with the dressing until well combined.
Serve immediately.
Cooked & Loved's tips
I love making this quick and easy healthy salad for lunch. It's gluten-free and low-carb, yet satiating enough to keep you full till dinner. Plenty of fibre thanks to avocado, artichokes and sun-dried tomatoes.
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Notes
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