Chicken, Aubergine and Avocado Salad

INGREDIENTS

For the salad:

• 2 Chicken Breasts, sliced into strips
• Handful of Rocket
• Handful of Spinach
• Handful of Alfalfa Sprouts
• 12 Sundried Tomatoes
• 6 Plum Tomatoes, quartered
• 1 Avocado, sliced
• 2 Aubergines
• Pumpkin Seeds

For the dressing:

• 2-4 tablespoons Ultimate Oil Blend
• 2 tablespoons Balsamic Vinegar
• 2 tablespoons Lemon Juice
• 1 tablespoon Soy Sauce
• 1 teaspoon Mustard

 
Serves 2

METHOD

For the salad: slice the aubergine into 2mm thick slices and place onto a greased baking tray. Drizzle with olive oil and season with salt and black pepper. Place in a pre-heated oven at 180C for around 15-20 minutes. Using a griddle pan cook the chicken strips. Mix together the rocket, spinach and sprouts in a large bowl, before transferring to a serving plate. Top with the remaining salad ingredients, including the cooked aubergine and chicken, and serve with a dressing.

For the dressing: mix all ingredients in a blender.