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Ingredients

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.

Goes well with

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A star rating of 3.6 out of 5.14 ratings
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