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Chicken Salad Lunch Pot

15 min recipe, serves 2 days worth of lunches. Double up the recipe if you want to make a batch, they will keep for 3 days in the fridge.

Serves: 2 Time: 15 minutes


Dressing Ingredients

  • 10g coriander

  • 75g Greek or natural yogurt

  • half a lime juiced

  • 1 tsp. honey

  • 2 cloves garlic

  • salt & pepper, to taste

Salad Ingredients

  • 2 tomatoes, diced

  • ½ cucumber, diced

  • 4 tbsp. sweetcorn, drained

  • handful jalapeños, optional

  • 140g shredded grilled chicken breast

  • ½ avocado, sliced

  • 8 tbsp. black beans, drained

  • 150g romaine lettuce, chopped


  1. Place all the dressing ingredients into a high-speed blender or food processor, and blitz until well combined.

  2. Next, layer the ingredients into a 500ml mason jar in the following order: dressing, tomatoes, cucumber, sweetcorn, jalapeños, chicken breast, avocado, black beans, romaine lettuce.

  3. Store in the refrigerator for 3 days.

  4. When ready to serve, tip all the ingredients into a bowl, stir to combine and enjoy.


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Hope you loved it!

Rosie ❤️


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