Chicken Salad with Green Goddess Sauce

Prep Time 25 minutes

Servings 4


½ avocado

1 bunch asparagus, base of spears trimmed

3 large handfuls of watercress, trimmed and washed well

1 baby cos, leaves separated

½ small fennel, finely shaved fronds reserved for garnish

½ a BBQ chicken, shredded

½ cup walnuts, chopped roughly

Green goddess dressing

½ avocado

1 large handful each of basil, mint and parsley

1 tbsp kefir

Juice ½ lemon or vinegar

1 tsp Dijon mustard

Salt & pepper


Bring a pan of salted water to a boil. Add asparagus and cook for 30 seconds to a minute. Remove and refresh in cold water.

For the dressing, place ½ avocado into a blender with the remaining ingredients. Blend until smooth. Add a splash of water to thin out the dressing so it is pouring consistency and check seasoning.

Spread half of the dressing into a large shallow salad bowl then arrange cos and watercress. Top with fennel and asparagus. Scoop the flesh out of remaining avocado skins and using a small sharp knife, slice thin, vertical cuts. Gently fan avocado and arrange it on salad, along with the chicken.

Drizzle remaining dressing and sprinkle some walnuts over the top and toss at the table just before serving.


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