Warm chicken & avocado salad

Warm chicken & avocado salad

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(2 ratings)

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Cooking time

Cook: 20 mins - 30 mins

Skill level

Easy

Servings

Serves 4

Full of flavour with less fat

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
292
protein
40g
carbs
6g
fat
12g
saturates
3g
fibre
3g
sugar
0g
salt
0.5g

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

For the dressing

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

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Method

  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.
  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.
  3. Break up the blue cheese in a bowl. Add the fromage frais and milk and mix until smooth. Season with black pepper.
  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.

Recipe from Good Food magazine, July 2003

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Comments

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anekse's picture
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Didn't make the cheese dressing, just used a splash of olive oil, but it was delicious nevertheless.

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