Speedy Chicken, Spinach and Chickpea Salad with Avocado Dressing

Cut cucumber into thin rounds. Cut cherry tomatoes in half. Drain and rinse the chickpeas. If necessary, chop chicken into bite sized pieces.

Cut avocado in half and scoop out flesh into a jug or blender and add Dijon, mayo, Greek yoghurt. Pulse with a blender or stick blender to combine (you may need to add some water if the dressing is too thick). Taste the dressing and adjust seasoning with salt and pepper.

Tip! Extra salad dressing can be stored in an airtight container in the fridge for 2-3 days. Squeezing a little lemon juice over the top before storing the avocado dressing may help prevent your dressing turning brown.

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 enjoy!

Cut cucumber into thin rounds. Cut cherry tomatoes in half. Drain and rinse the chickpeas. If necessary, chop chicken into bite sized pieces.

Cut avocado in half and scoop out flesh into a jug or blender and add Dijon, mayo, Greek yoghurt. Pulse with a blender or stick blender to combine (you may need to add some water if the dressing is too thick). Taste the dressing and adjust seasoning with salt and pepper.

Tip! Extra salad dressing can be stored in an airtight container in the fridge for 2-3 days. Squeezing a little lemon juice over the top before storing the avocado dressing may help prevent your dressing turning brown.

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 enjoy!