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.