Light Meals

Chicken Salad with Pickled Beetroot and Avocado

Cooking time
Less than 30mins


  • 100 g chicken tenderloins
  • Olive oil for cooking
  • ¼ cup Greek yoghurt
  • ¼ cup light sour cream
  • Mixed lettuce leaves
  • ½ cup pickled beetroot plus 2 teaspoos pickling liquid
  • •½ avocado, cubed


Heat a small non-stick frying pan over high heat and cook the chicken for 2 minutes on each side or until it is golden and cooked through.

Mix yoghurt and sour cream together to make dressing for chicken.

Place washed and dried lettuce into a shallow bowl and sprinkle with beetroot pickling liquid. Scatter beetroot and avocado over lettuce.

Add chicken and pour over creamy dressing.


  • Replace pickled beetroot with tinned beetroot

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Leftover ingredients

  • Avocado
  • Greek yoghurt
  • Sour Cream

Recipes for leftovers

Chicken Salad with Pickled Beetroot and Avocado
Light Meals