Stir-fried Chicken and Avocado Salad with Hot Balsamic Dressing


  • 500 g boneless, skinless chicken breasts

  • 2 tsp olive oil

  • 2 large garlic cloves, slivered

  • 2 tbsp honey

  • 1 tbsp grainy mustard

  • 1 tbsp balsamic vinegar

  • 6 strips turkey bacon, diced


  • 2 heads Boston lettuce, leaves

  • 1 bunch watercress

  • 2 avocados

  • 3 tbsp lemon juice

  • 2 cups cherry tomatoes

  • 1 small red onion


  • 1. For salad, place lettuce leaves in large salad bowl. Trim tips of watercress and toss with lettuce. Peel and halve avocados; discard pits. Slice avocados lengthwise, 1 cm thick, and toss with lemon juice. Halve tomatoes and slice onion into thin slivers. Scatter avocados, tomatoes and red onion on top of salad and refrigerate.

  • 2. Cut chicken lengthwise into 2.5 cm wide strips. In large skillet, heat oil over medium-high heat. Add chicken and garlic; stir-fry until chicken turns opaque, 3 minutes.

  • 3. Add honey, mustard and vinegar; mix well. Add turkey bacon and stir-fry until bacon is cooked and chicken is tender and moist, 3 minutes.

  • 4. Spoon chicken strips, bacon and any remaining liquid on top of salad. Serve with wedges of warm, crusty bread.

Serves 8

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