Green goddess chicken salad served on an oval serving plate

Green goddess chicken salad

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(2 ratings)

Prep: 25 mins Cook: 7 mins

Easy

Serves 2

Kick-start summer with a chicken salad that's bursting with colours and flavours, including basil, jalapeño and lime. It also boasts four of your five-a-day

Nutrition and extra info

Nutrition: Per serving

  • kcal646
  • fat28g
  • saturates6g
  • carbs38g
  • sugars18g
  • fibre15g
  • protein53g
  • salt0.6g
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Ingredients

  • 1 large avocado, stoned, peeled and chopped
    Avocado

    Avocado

    av-oh-car-doh

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

  • ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lime, zested and juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ jalapeño, deseeded
  • ½ small bunch of basil, torn
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • ½ cucumber, sliced diagonally
  • 2 medium eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 3 Little Gem lettuces, quartered
  • 50g sundried tomatoes
  • 2 cooked skinless chicken breasts, shredded
  • 2 spring onions, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 200g cooked quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 1 tbsp chopped pistachios

Method

  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.

  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.

  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.

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Comments, questions and tips

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Sefton74
31st May, 2020
2.05
Really disappointed with this. Quite bland and the quinoa didn't bring anything to the table. Also, this is way too much lettuce for the recipe and not enough sun-dried tomatoes
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