Lunch Chicken, Avocado and Egg Salad

Avocados are an excellent source of healthy fat. They are high in fibre, Vitamin E, B vitamins and Folic acid and have been linked to improved overall health among people who eat them regularly.

Usually avocados are unripe when bought from the shop, so allow them to soften for a few days at room temperature. Once ripe they will last for about a week in the fridge. They pair very well with both eggs and chicken.

A tasty salad can be made with left over chicken, 2 hard boiled eggs, 1 stick of chopped celery, and half an avocado. Dress liberally with home made salad dressing and some toasted sunflower or pumpkin seeds if you fancy some crunch.