Singapore chicken salad, just like from Leon :)

Singapore chicken with avocado and seeds

Leon is one of my favourite healthy fast food restaurants.  There's one at Bluewater shopping centre but alas they are very expensive for the portion amounts even though they are delicious.

In my kitchen garden I have so many salad leaves I'm running out of ideas for interesting versions of salads to eat.  I wanted to use up the leaves plus half an avocado in the fridge and not need to go to the shops.

I've recently had a hankering for a Leon lunch box, I always pick the Singapore chicken box which is a variety of green leaves, peppers, seasoning and avocado with a kind of sweet coronation chicken and crunchy roast seeds on top, although it's disappeared from their menu online, boo.  Here's how I ripped their's off in a larger portion size.

Ingredients:

1. Quarter chicken breast, cooked and cut into strips (left over from our roast chicken last night)
2. A good handful of mixed salad leaves, ripped (from the garden)
3. Half an avocado, chopped in chunks
4. Quarter of a roasted pepper from a jar cut into small slices (lives in my fridge, so handy)
5. Pumpkin and sunflower seeds (always handy to have in store)
6. 1 tbsp mayonnaise or creme fraiche or yogurt mixed (home made yogurt)
7. Half a tsp of korma curry paste (left over from making my crab cakes)

This is a simple assembly job really, mix your mayonnaise and curry paste together and lightly coat the chicken, it shouldn't be in a sauce but just coated for flavour.  Arrange your leaves, avocado and pepper onto a plate, season and mix well, spoon on the chicken mixture and sprinkle with pumpkin and sunflower seeds to taste.

Lightly dress the chicken

I enjoyed mine with new potatoes but it works well in a flatbread too or with couscous or rice.