Monday, 2 May 2011

Chicken salad, with avocado, pine nuts and red pepper

Mix 1 tablespoon light mayonnaise, 1 tbsp natural yogurt, 1 tsp dijon mustard, splash of balsamic and grinding of black pepper.  Chuck in 2 chopped spring onions, 1 chopped roasted red pepper (from a jar), 1 chopped avocado and 2 chopped, poached, cold chicken breasts, handful of herbs from garden - mix.  Shred chosen lettuce, add chicken mixture and sprinkle on roasted pine nuts.  It's not even a recipe it's so easy.  Delicious.  Veg 3. Dinner - left over BBQ casserole with rice and brocolli so veg at least 7.  Eggs 3.

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