This is a simple salad I love making when I have just a few items left in my fridge.  A simple bag of mixed lettuce leaves (any sort) with just 4 or 5 large strawberries, a few baby plum tomatoes, an avocado and just one chicken breast topped with some delicious toasted pine nuts and a tangy mustard dressing makes an exciting salad which could be eaten on its own or accompanied by some sweet potato fritters, rosti or even a jacket potato.

Blackberries, when in season, make a superb alternative to strawberries in this salad.  For extra hungry people, or to make the salad go further, add another chicken breast.

INGREDIENTS: to serve two

Bag of mixed baby lettuce leaves
A handful of baby plum tomatoes, halved
A few strawberries, quartered
1 avocado, peeled and diced
Handful of pine nuts, toasted
1 chicken breast fillet
Drop of olive oil or coconut oil for cooking

Dressing:
1 heaped teaspoon Dijon mustard
Juice from 1 lemon, approximately 2 tablespoons
2 tablespoons extra-virgin olive oil

METHOD:

Put the dressing ingredients in to a jam jar with a lid and shake vigorously.  Set aside.

Cut the chicken breast into thin strips and quickly sauté in the oil until just cooked through but still moist and tender.   Set aside.

Put the lettuce leaves in a large bowl.  Add the plum tomato halves, strawberries and avocado.   Top with the chicken strips and pine nuts and drizzle over the dressing.
Serve and enjoy.

Delicious green salad with chicken and fruit

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.