Green goddess chicken salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 large avocadostoned, peeled and chopped
- ½ tbsp olive oil
- 1 limezested and juiced
- ½ jalapeñodeseeded
- ½ small bunch of basiltorn
- ½ cucumbersliced diagonally
- 2 medium eggs
- 3 Little Gem lettucesquartered
- 50g sundried tomatoes
- 2 cooked skinless chicken breastsshredded
- 2 spring onionsshredded
- 200g cooked quinoa
- 1 tbsp chopped pistachios
Nutrition: Per serving
- kcal646
- fat28g
- saturates6g
- carbs38g
- sugars18g
- fibre15g
- protein53g
- salt0.6g
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
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.
