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A colourful chopped salad packed with chicken, eggs, vegetables, avocado and a tangy balsamic dressing. It's easy to adapt with different vegetables, beans or cheese depending on what you have available.
For the salad pictured:
For the dressing
1.
Add the Dijon mustard, garlic powder, balsamic vinegar and olive oil to a small bowl or jug. Whisk until combined and season with black pepper, to taste.
2.
Divide the lettuce, chicken, bacon, eggs, avocado, tomatoes and cheddar between four bowls.
3.
Drizzle over the dressing and serve immediately.
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Storage information
Store the salad and dressing separately in airtight containers in the fridge for up to 3 days. Add the dressing just before serving.
Tip
Use whatever vegetables you have available. Try cucumber, peppers, beetroot or chickpeas, or swap the chicken for tofu. You can also use feta instead of cheddar.
Cost-saving tips
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