Chicken, lamb's lettuce and avocado salad

60 MIN



  • 400g chicken breast
  • 100g lamb’s lettuce
  • 3 eggs
  • 1 mature Hass avocado
  • 30g mixed herbs (thyme, oregano, rosemary or other as desired)
  • juice of 2 lemons
  • extra-virgin olive oil to taste
  • salt to taste
  • black pepper to taste


Remove any fatty parts from the chicken breast. Place the chicken in an oven dish, drizzle with some olive oil and sprinkle over the chopped herbs. Cook in an oven preheated to 170°C without fan for about 30-40 minutes until well cooked inside. Remove from the oven and leave to cool before cutting into slices.

In the meantime, prepare the 3 soft-boiled eggs. Place the eggs in cold water, bring to the boil, then simmer for about 6-7 minutes until cooked – they should still be soft inside and not too dry. Once cooked, drain and cool rapidly under cold running water. Peel and cut them in half.

At this point prepare the avocado. The choice of avocado is very important and for this recipe perfectly ripe Hass avocados from California are preferred.

Begin by dividing the avocados into two, then delicately remove the outer skin and the pit, and squeeze the juice of one of the two lemons onto the halves to prevent them from going black.

Place one avocado half, cut side down, onto a well-oiled work surface and cut into slices, taking care to ensure that the slices remain together and the original shape is maintained. To make this step easier, make sure the knife blade is kept well oiled. Using a knife and your fingers, fan out the slices to form a line of slices overlapping one another, keeping them “upright”.

Now, starting from one end, curl up the slices towards the centre to form a rose and place in the centre of a plate. Make another rose with the other half and place on another plate. Prepare a bed of lamb’s lettuce (50g for each plate) around the avocado roses and place the peeled egg halves on top together with the sliced chicken.

Make a simple dressing with the juice of 1 lemon, extra-virgin olive oil, salt and pepper. Pour over the salad and serve.