Ingredients

• edamame beans - ¼ cup (50g)
• cooked chicken breast - 4.2 oz. (120g) (chopped)
• cucumber - ¼ (peeled
• deseeded and chopped) -
• avocado - ½
• Tabasco sauce - to taste
• lemon - juice of ½
• extra-virgin olive oil - 2 tsp.
• iceberg lettuce - 2 handfuls (chopped)
• mixed seeds - 1 tsp.

Preparation Instructions

1. Put the chicken, beans and cucumber in a bowl.

2. Blitz the avocado, Tabasco, lemon juice and oil in a food processor or with a hand blender. Season, pour into the bowl and mix well to coat.

3. Layer a bowl with the iceberg lettuce and spoon the chicken mixture over it, sprinkle with the seeds.

4. Serve immediately or chill until lunch, then serve with a lemon wedge.