Creamy chicken, onion and avocado salad.

A light but satisfying salad, perfect for a no-fuss meal.

A delicious combination of creamy comfort food and healthy salad that I make for a summery weekend lunch.

It’s pretty quick to bash together and only uses one pan that needs scrubbing!

You can swap out the chicken breasts in this recipe for chicken thighs if you are on a budget. Thighs still on the bone are cheapest and don’t really take too much effort to debone. The job is made much easier by having a decent, sharp knife. If you haven’t deboned a chicken thigh before, take a look at this video by Butcher Cuisine, it’s short and can be watched without sound, perfect for bus stop learning!

Ingredients

2x chicken breasts (approx 300g) £1.62 (or thighs if on a budget) 80p
1 small red onion £0.21
1/2 tub of half fat creme fraiche (200g) £0.53
200ml of chicken stock (Optional)

1 medium avocado £0.85
1/2 Pack of cherry tomatoes, halved (approx 170g) £0.45
Bagged rocket salad £1.25
Olive Oil
Balsamic Vinegar

Serves 2

Total Cost – Breast £6.53 – Thighs £5.71
Cost per portion – Breast £3.26 – Thighs £2.85
Total Cooking Time – Less than 25 minutes

Instructions

Prepare your chosen chicken. Remove the skin and debone the chicken thighs (if using) and then chop the meat into bite size pieces. Season with salt and pepper and set aside.

Slice your red onion thinly and add to 1 teaspoon of oil in your pan on a medium heat. Stir the oil into the onion and sweat down for 3-4 minutes.

Turn up the heat on the pan to medium – high. Add the chopped chicken to the pan and stir fry the mixture for approximately 7 minutes, or until the chicken is browned on all sides. You can then dump in the creme fraiche, making sure you mix everything together well, including the gooey chicken and onion juices on the bottom of the pan. Yum.

You can add in either 200ml of water or chicken stock and stir in. Then let the sauce simmer down for another 7 minutes, stirring occasionally.

Whist the chicken is simmering prepare your salad, slicing the avocado and tomatoes and popping then on top of the bagged salad with a splash of olive oil and balsamic vinegar.

Bosh the chicken and onion mixture on top. As we say in Norfolk, “job’s a good ‘un”!