This recipe is from a colleague of mine Cheryl Gibb. Cheryl is often on the go with her busy Reflexology practice. For a quick and healthy lunch try this recipe.

Creamy Chicken Salad


2 organic chicken breasts

1 ripe avocado

Juice from ½ a lime

 3 green onion sprigs chopped

2 tbsp cilantro

Sea salt and pepper to taste


  1. Wash your chicken breasts and pat dry.
  2. Heat a frying pan to medium heat. Add some olive oil and place each chicken breast in the pan.
  3. Cook the first side for about 5 minutes covered.
  4. Flip the chicken breast and cook again for another 5-7 minutes covered.
  5. Once cooked, let the chicken cool.
  6. Cut the chicken into small squares
  7. Mash up the avocado
  8. Mix all your ingredients together and serve on a piece of gluten free toast!



photo credit: Yum via photopin (license)