Name: Warm chicken & avocado salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp sunflower seeds; 2 tsp olive oil; 4 skinless chicken breasts fillets each sliced into about 8 pieces; 175g fine green beans trimmed; 1 romaine lettuce trimmed and roughly sliced; 1 bunch radishes trimmed and sliced; 1 small ripe avocado stoned, peeled and sliced; 25g blue cheese such as Danish Blue or saint Agur; 100g low-fat fromage frais; 2 tbsp semi-skimmed milk

1 tbsp sunflower seeds
2 tsp olive oil
4 skinless chicken breasts
fillets each sliced into about 8 pieces
175g fine green beans
trimmed
1 romaine lettuce
trimmed and roughly sliced
1 bunch radishes
trimmed and sliced
1 small ripe avocado
stoned, peeled and sliced

For the dressing

25g blue cheese
such as Danish Blue or saint Agur
100g low-fat fromage frais
2 tbsp semi-skimmed milk

Method

step 1
Tip the sunflower seeds into a large non-stick frying pan and swirl around for 1-2 minutes over a high heat until lightly toasted. Tip from the pan and set aside. Pour the olive oil into the pan and stir-fry the chicken pieces over a high heat for 4-6 minutes until golden but still moist inside.
step 2
Meanwhile, cook the green beans in lightly salted water for 3-4 minutes until tender, yet still crisp. Cool under the cold tap, drain and set aside.
step 3
Break up the blue cheese in a bowl. Add the fromage frais and milk and mix until smooth. Season with black pepper.
step 4
Toss the vegetables together in a bowl, add the hot chicken and sunflower seeds. Pile on four plates, drizzle over the dressing and serve warm.