Make This Healthy Summer Salad Recipe

On balmy days of summer, thoughts naturally turn to one thing – healthy salad. The downside is that many shop-bought salads can underwhelm in terms of size and overwhelm in price. You can sidestep both issues by whipping up a salad at home to take to work the next day. Coach enlisted Alexis Oladipo, founder of Gym Bites, to help with a simple salad recipe.

Ingredients

• 4 chicken breasts
• 100g baby spinach
• 80g rocket leaves
• 1 packet of mozzarella
• 2 ripe avocados
• 2 handfuls of cherry tomatoes
• 1 cucumber
• 1 tsp of sesame seed oil

Dressing ingredients

• 1 lemon wedge
• 1/4 cup of macadamia oil
• 1/2 cup of water
• Salt and pepper to taste
• 3 garlic cloves
• Pesto

Method

1. Preheat oven to gas mark 7 (220°C/200°C fan).
2. Rinse chicken breasts. Season with herbs, salt and pepper.
3. Heat a grill pan or frying pan with 1 tsp of sesame seed oil and add chicken. Grill for four minutes on each side till browned.
4. Pop in the oven for 20 minutes.
5. Scoop pesto into a bowl, squeeze in lemon juice, add macadamia oil, salt and pepper, crushed garlic cloves, water and whisk together.
6. Add the leaves, sliced cucumber, avocados, tomatoes and mozzarella, then toss in the dressing.
7. Serve salad as a bed and slice the chicken breast on top.