Chicken & Avocado Salad

Chicken & Avocado Salad

Posted by Kim McCosker on

Chicken & Avocado Salad

Serves 4 people


  • 1 cup allergy-free caramelised balsamic vinegar
  • 4 chicken breasts sliced
  • 4 Roma tomatoes quartered
  • 3 avocados sliced


  • In a bowl mix half the balsamic with the chicken, marinate for 30 minutes.
  • Heat a nonstick frying pan over medium / high heat and cook the chicken for 6 to 8 minutes turning regularly until golden and cooked. Remove from heat.
  • When cooled, place in a mixing bowl, add tomatoes and avocados and gently toss.
  • Drizzle with remaining balsamic. Lightly season with sea salt and cracked pepper to serve.

Recipe Notes

To make your own delicious Caramelised Balsamic Vinegar see 4 Ingredients Gluten Free Lactose Free page 80: Simply; place 1/3 cup (80ml) balsamic vinegar, 2/3 cup (160ml) olive oil, 2 teaspoons caster sugar and 1 tablespoon chopped chives in a jar, seal and shake really, really well. Adjust seasonings if required!

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