Chicken and avocado lettuce boats with buttermilk-Dijon dressing

By Stina

Ingredients

• For the dressing:
• 1/2 cup plain nonfat yogurt
• 1/4 cup buttermilk
• 1 Tbsp lemon juice
• 1 tsp capers, chopped
• 1/4 tsp agave nectar
• 1/2 tsp rice vinegar
• 1/2 tsp Dijon mustard
• 1 Tbsp chopped fresh flat-leaf parsley
• 1/4 tsp fresh black pepper, or to taste
• For the salad:
• 2 cups diced cooked chicken breast
• 1 avocado, peeled and diced
• 1/2 large green pepper, diced
• 2-3 plum tomatoes, diced
• Handful of black olives, cut in half
• Fresh dill weed (2 Tbsp chopped, plus extra for garnish)
• 1/2 cup crumbled feta cheese

Details

Adapted from ninecooks.typepad.com

Preparation

Step 1

In a small bowl, whisk together all of the dressing ingredients, and set aside.

Bring a large pot of water to the boil, and cook the pasta according to package directions. Drain (do not rinse), and set aside to cool.

Meanwhile, add the chicken, avocado, green pepper, cucumber, tomatoes and olives to a mixing bowl. Toss in a few tablespoons of chopped dill, and as much of the dressing as you like. Stir everything well, then fold in the feta cheese.