Chicken & avocado salad with blueberry balsamic dressing

Chicken & avocado salad with blueberry balsamic dressing

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(4 ratings)

Prep: 15 mins Cook: 5 mins

Easy

Serves 2
A healthy, gluten-free dinner or lunch, perfect for using up leftover roast chicken. Make it veggie by swapping the meat for a handful of pumpkin seeds.

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal402
  • fat19g
  • saturates3g
  • carbs18g
  • sugars10g
  • fibre10g
  • protein34g
  • salt0.3g
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Ingredients

  • 1 garlic clove
  • 85g blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • 1 tbsp extra virgin rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 125g fresh or frozen baby broad beans
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 1 large cooked beetroot, finely chopped
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 avocado, stoned, peeled and sliced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 85g bag mixed baby leaf salad
  • 175g cooked chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

Method

  1. Finely chop the garlic. Mash half the blueberries with the oil, vinegar and some black pepper in a large salad bowl.

  2. Boil the broad beans for 5 mins until just tender. Drain, leaving them unskinned.

  3. Stir the garlic into the dressing, then pile in the warm beans and remaining blueberries with the beetroot, avocado, salad and chicken. Toss to mix, but don’t go overboard or the juice from the beetroot will turn everything pink. Pile onto plates or into shallow bowls to serve.

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Comments (3)

daughterofeve's picture
3.75

Really liked this, but I left out the beans and beetroot because I don't like them. It also could use more dressing and I had to blend the blueberries, because mashing did not really work that well.

hjlonsdale's picture
3.75

Probably needs about twice as much dressing, but quite tasty and looks pretty.

warvik's picture
1.25

This salad is... interesting. The blueberry dressing is unusual but delicious. But the rest of the flavours and textures are just all over the place, in particular the beetroot is very weird alongside the avocado and blueberries.

It looks very pretty and I'm glad I've tried it but I doubt I'd make it again.

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