Chicken, Spinach and Chickpea Salad with Avocado and Dill Dressing

Cut cucumber into thin rounds. Cut cherry tomatoes in half. Drain and rinse the chickpeas. Remove leaves from dill, discarding stalks, and finely chop. Chop chicken into bite sized pieces.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Cut avocado in half and scoop out flesh into a jug or blender. Add yoghurt, dill (reserve some for garnish), 1-2 tsp of lemon juice, Dijon mustard and mayonnaise. Pulse with a blender or stick blender to combine ingredients into a dressing. Taste the dressing and adjust seasoning with more lemon juice, salt and pepper.

Tip! Adjust consistency of dressing with a little water if you prefer a runnier dressing.

Place cucumber, spinach, tomatoes, corn, chickpeas, chicken and dressing (as much as desired) in a large bowl and toss together. Divide salad between serving plates and garnish with any remaining dill. Enjoy!

Tip! Extra salad dressing can be stored in an airtight container in the fridge for 2-3 days. Squeeze a little lemon juice over dressing before storing as the avocado may turn your dressing brown.

Cut cucumber into thin rounds. Cut cherry tomatoes in half. Drain and rinse the chickpeas. Remove leaves from dill, discarding stalks, and finely chop. Chop chicken into bite sized pieces.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Cut avocado in half and scoop out flesh into a jug or blender. Add yoghurt, dill (reserve some for garnish), 1-2 tsp of lemon juice, Dijon mustard and mayonnaise. Pulse with a blender or stick blender to combine ingredients into a dressing. Taste the dressing and adjust seasoning with more lemon juice, salt and pepper.

Tip! Adjust consistency of dressing with a little water if you prefer a runnier dressing.

Place cucumber, spinach, tomatoes, corn, chickpeas, chicken and dressing (as much as desired) in a large bowl and toss together. Divide salad between serving plates and garnish with any remaining dill. Enjoy!

Tip! Extra salad dressing can be stored in an airtight container in the fridge for 2-3 days. Squeeze a little lemon juice over dressing before storing as the avocado may turn your dressing brown.