Chicken Avocado & Raspberry Salad Recipe

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We've all faced the leftover chicken conundrum. That once-glorious roast now sits in the fridge, silently daring you to be creative. My challenge was to transform it into a meal that was anything but boring.  Following on from last night's paprika chicken with rice success, today's goal was simple - turn that leftover chicken into something fresh and exciting, something more than just a dry sandwich. My eyes landed on a few key ingredients: peppery rocket, a couple of ripe avocados, and a container of bright raspberries. The idea of adding raspberries to a chicken salad might sound unusual, but my craving for something new won out. What followed was a culinary discovery: the Chicken & Rocket Salad with Avocado & Raspberries.

A black plate with a salad of arugula, avocado, cherry tomatoes, and tuna, alongside a fork. A glass of water and sliced bread are in the background on a dark wooden table.

This salad is a perfect example of how simple, contrasting ingredients can create a truly memorable dish. The savoury, satisfying chicken is complemented by the peppery bite of the rocket leaves and the creamy richness of the avocado. But the real star is the burst of sweet-tart raspberry that cuts through it all, tying every flavour together in an unexpected, vibrant way. It's a quick, easy, and healthy meal that turns a humble leftover into a delicious and inventive feast.

A black plate with a salad of arugula, avocado, cherry tomatoes, and tuna, alongside a fork. A glass of water and sliced bread are in the background on a dark wooden table.

This salad proves that leftover chicken is an opportunity, not a chore. It's a fresh, hearty, and healthy meal that celebrates a well-stocked pantry and a little imagination. So next time you have leftover chicken, remember this recipe and turn it into a legend.


Prep Time: 15 mins
Total Time: 20 mins
Serves: 4    

Ingredients:
For the dressing:
3 tbsp fresh squeezed lemon juice
2 tbsp honey
2 tsp Dijon mustard
2 tbsps extra virgin olive oil
sea salt and fresh pepper to taste

For the salad:
100g rocket leaves or salad greens of your choice
500g cooked chicken breasts
125g fresh raspberries
1 ripe avocado, diced

Instructions:
1. Add all of the dessing ingredients to a small jar with a fitted lid. Close tightly and shake until well mixed. Taste and season with more salt and pepper as you see fit.

2. Combine the remaining salad ingredients in large bowl and toss until well mixed.
Add vinaigrette: Drizzle about half of the the dressing over the top. Toss until everything is well coated in vinaigrette. Add more dressing or save the rest to serve on individual servings.