Ingredients
200g leftover cooked free-range chicken
1 ripe avocado
100g frozen sweetcorn
12 cooked new potatoes
2 large handfuls of rocket
2 lemons
1 heaped tablespoon pesto
extra virgin olive oil
Top Tip
It’s best to dress a salad at the last minute so it doesn’t go soggy – if you don’t have a small sealable jar for the dressing, place a piece of clingfilm into a cup, fill with the dressing, then tie up and pack away.
Method
- Shred the chicken and divide between 2 or 4 lunch boxes.
- Peel, destone and chop the avocado, toss with a small squeeze of lemon juice, then place in the boxes.
- Defrost the sweetcorn by pouring over boiling kettle water, then refresh under cold running water, drain well and scatter into the boxes.
- Halve and divide up the new potatoes, along with the rocket, then add the lid to the lunch boxes.
- Squeeze the remaining lemon juice into a small bowl, add the same amount of olive oil, followed by the pesto and mix well. Pack into small pots or jars (see tip), ready for dressing the salad at the last minute.
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