Chicken and Avocado Salad


  • 1 tbsp olive oil
  • 100g skinless chicken, diced
  • 50g mushroom, chopped
  • Half an avocado, diced
  • 5 cherry tomatoes, halved


  1. Heat the oil in a pan, add the chicken pieces and cook for 10 minutes over a medium heat until cooked through.
  2. Add  mushrooms and cook for another 10 to 15 minutes until soft and browned. Add all the other ingredients and toss gently together.
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