Green goddess chicken salad

A bowl of salad on a plate Chicken Salad Recipes

Preparation and cooking time

  • Prep:25 mins
  • Cook:7 mins
  • Easy
  • Serves 2

Kick-start summer with a chicken salad that’s bursting with colours and flavours, including basil, jalapeño and lime. It also boasts four of your five-a-day

Nutrient Unit
kcal 646
fat 28g
saturates 6g
carbs 38g
sugars 18g
fibre 15g
protein 53g
salt 0.6g
Related:
Chicken & pistachio salad

Ingredients

  • 1 large avocado , stoned, peeled and chopped
  • ½ tbsp olive oil
  • 1 lime , zested and juiced
  • ½ jalapeño , deseeded
  • ½ small bunch of basil , torn
  • ½ cucumber , sliced diagonally
  • 2 medium eggs
  • 3 Little Gem lettuces , quartered
  • 50g sundried tomatoes
  • 2 cooked skinless chicken breasts , shredded
  • 2 spring onions , shredded
  • 200g cooked quinoa
  • 1 tbsp chopped pistachios
Related:
Grilled peach, chicken & feta salad

Method

  • STEP 1

Put the avocado, oil, lime zest and juice, jalapeño, basil, half the cucumber and 1 tbsp water in a blender and blitz until smooth. Season to taste, then set aside in the fridge until ready to use.

  • STEP 2

Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve, then set aside.

  • STEP 3
Related:
Chicken & freekeh chopped salad with salsa verde

Toss the lettuce quarters with the sundried tomatoes, cooked chicken, the spring onions and remaining cucumber. Spread the cooked quinoa over the base of a serving plate, then top with the chicken salad, eggs and the dressing. Scatter over the pistachios and serve.

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