Chicken, Avocado and Walnut Salad Recipe

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  • Healthy
serves: 4
Prep: 10 min

Taken from The Calorie Myth by Jonathan Bailor, (HarperCollins; £13.23)


  • 2 heads romaine lettuce
  • 4 tbsp extra virgin olive oil
  • 1 1/2 tbsp xyla xylitol, or equivalent sweetener
  • 2 tbsp white wine vinegar
  • 1 tbsp chopped parsley
  • 1/4 tsp dried oregano
  • Salt
  • Freshly ground pepper
  • 2 Avocados
  • 60g Walnuts, roughly chopped
  • 450g cooked chicken breast, cut into bite-sized chunks


  • Tear the lettuce in to large pieces and place on a large serving dish

  • Whisk the olive oil, xylitol, vinegar, parsley and oregano in a small bowl until completely blended. Season with salt and pepper to taste

  • Peel, halve and slice the avocados

  • Add the avocado to the dressing and carefully turn to coat each slice

  • Spoon the avocado evenly over the bed of lettuce

  • Sprinkle the chicken and walnuts evenly over the salad

  • Drizzle the remaining dressing over the salad

  • Serve immediately

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(19 ratings)
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