Green goddess chicken salad


This is one of our all-time favourite salads. The fresh, raw vegetables make it perfect for those spring days when the sun finally starts to make an appearance. Super simple and quick to put together, this is the ideal meal if you’d rather spend time outdoors than in the kitchen.

If you’d prefer to make the vegetarian version of this salad just replace the chicken with fresh, crumbly goat’s cheese! And for the vegans among you, simply increase the almonds to at least a couple of handfuls and switch the honey for maple syrup. Yum!

Prep time: 15 minutes                  

Serves 2-3 people

Ingredients (please use organic where possible)

For the salad:

Two handfuls of rocket
300g shredded cooked chicken (leftover from a roast is perfect)
1 courgette - cut into thin strips (or use a mandolin, or spiralizer if you have one)
1 avocado  - peeled and thinly sliced
1 apple - peeled, cored and thinly sliced
10 cherry tomatoes (optional) – cut in half
1 handful of chopped or flaked almonds


For the dressing:

4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
salt and pepper to taste


  1. Make the dressing by whisking together the olive oil, balsamic vinegar, honey, mustard, salt and pepper. Set aside.
  2. Place all the salad ingredients in the bowl and mix together lightly.
  3. Pour over the dressing to taste and toss everything together before serving up.

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