I am all about ease and speed in the kitchen, and this dish ticks both of these boxes – quality protein mixed with good fat and fibrous veggies, and it’s on the table in less than 15 minutes. You can’t argue with that.
500g savoy cabbage, shredded
1 ripe avocado, stone removed, diced
300g leftover roast chicken, shredded or chopped
3 tbsp extra virgin olive oil (optional)
3 tbsp lemon juice
Small handful mixed herbs, torn (tarragon, parsley and chervil)
Sea salt and freshly cracked pepper
2 tbsp pine nuts, toasted
1. Mash the avocado slightly to a creamy and slightly chunky texture in a bowl, then add the cabbage, roast chicken, olive oil (if using) and lemon juice and give it a good toss through so the avocado dresses the salad evenly. Season with salt and freshly cracked pepper.
2. Arrange the salad onto a platter and sprinkle with fresh mixed herbs and pine nuts. Serve.