Preheat the oven to 200C. 

On a baking tray, place the chicken and add the oil, sea salt and black pepper. Place in the oven to cook for 30 minutes.

To make the focaccia croutons, add them to a separate baking tray and toss the chunks with cooking oil and sea salt, then spread them evenly on a baking tray. Add them in the oven with the chicken and bake for 10–15 minutes, turning once halfway through, until golden and crisp.

Prepare the herb avocado yoghurt by blending the avocado, yoghurt, chopped parsley, lemon zest and juice, crushed garlic, and salt until smooth and creamy.

Arrange the cos lettuce on a large serving platter. Scatter the sliced radishes, fennel, asparagus and shredded chicken over the lettuce. Add the croutons, followed by dollops of the herb avocado yoghurt, scatter over the chopped parsley, dill and walnuts. Serve soon after assembling. 

Simple Swaps / Additions / Tips
– Swap the chicken for salmon or halloumi. We love to cut our halloumi into slices, fry in oil until golden and then top onto the salad. For other plant-based alternatives, you can use tofu, tempeh or falafels.
– Change the cos lettuce for any other green, such as spinach or rocket.
– Change up any of the vegetables / herbs for what’s in season and what you already have.
– Change the walnuts for any other nut or seed, such as almonds, sesame seeds or cashews.
– If you are GF, use GF bread or you can swap the focaccia croutons for a cooked grain, such as quinoa or brown rice.
– Swap the focaccia for sourdough bread.
– Extra chunks of avocado through the salad are an excellent addition!

This recipe has been created for The Avo Tree by Two Raw Sisters