- 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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