Chicken & avocado salad with blueberry balsamic dressing
Serves 2
Easy
Prep:
Cook:
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.
Skip to ingredients
- 1 garlic clove
- 85g blueberries
- 1 tbsp extra virgin rapeseed oil
- 2 tsp balsamic vinegar
- 125g fresh or frozen baby broad beans
- 1 large cooked beetrootfinely chopped
- 1 avocadostoned, peeled and sliced
- 85g bag mixed baby leaf salad
- 175g cooked chicken
Nutrition: per serving
- kcal402low
- fat19g
- saturates3g
- carbs18g
- sugars10g
- fibre10g
- protein34g
- salt0.3g
Method
step 1
Finely chop the garlic. Mash half the blueberries with the oil, vinegar and some black pepper in a large salad bowl.
step 2
Boil the broad beans for 5 mins until just tender. Drain, leaving them unskinned.
step 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.
