Summer chopped salad with chicken, avocado & peaches

2-3

10 minutes

200 g cooked chicken ½ iceberg 1 spring onion 1 ripe avocado 1 peach 1 grilled or charred corn on the cob 1 cucumber 2 tbsp fresh coriander

4 tbsp olive oil 1 tbsp lemon juice 1 tsp mustard ½ tsp honey Salt Pepper

If the chicken is cold from the fridge, let it sit at room temperature for 10 minutes.

Finely chop all the ingredients: chicken, iceberg, spring onion, avocado, peach, cucumber, and coriander.

Slice the corn kernels off the cob with a knife.

In a large bowl, combine all the salad ingredients.

In a small bowl, whisk together the dressing ingredients.

Pour the dressing over the salad, gently toss to combine, and serve.

No Leftovers

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