• 2 tbsp neutral-tasting oil (optional)
  • 4 chicken breasts, or 4 cooked chicken breasts, sliced
  • 2 sticks celery, finely sliced
  • 1 round lettuce, leaves separated, or 2 Little Gem lettuces
  • 200g radishes, thinly sliced
  • 1 green apple, cored and finely sliced
  • 1 cucumber, finely sliced
  • 1 large avocado, pitted and peeled, roughly chopped

For the dressing


  • STEP 1

    If using raw chicken, heat the oil in a frying pan over a medium-high heat. Season the chicken all over and fry for 7-8 mins each side, covering with a lid for the final 5 mins until cooked through. Set aside to rest for 10 mins, then slice.

  • STEP 2

    For the dressing, tip the avocado, yogurt, chives, dill, parsley, spring onions, rice vinegar, olive oil, garlic and 1 tbsp of the lemon juice into a blender or food processor. Blitz until finely chopped and emulsified. Season to taste, adding more lemon juice if you like. Add cold water 1 tbsp at a time until the dressing has a drizzling consistency.

  • STEP 3

    Stir 4 tbsp of the dressing together with the chicken slices. Toss the celery, lettuce, radishes, apple and cucumber together and arrange on a serving platter. Dot the chopped avocado and as much of remaining dressing over the top as you like, along with the chicken. Finely grate a little lemon zest over and grind over some black pepper to serve.


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