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Green goddess chicken salad served on an oval serving plate

Green goddess chicken salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: Per serving
NutrientUnit
kcal646
fat28g
saturates6g
carbs38g
sugars18g
fibre15g
protein53g
salt0.6g
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Ingredients

  • 1 large avocado , stoned, peeled and chopped
  • ½ tbsp olive oil
  • 1 lime , zested and juiced
  • ½ jalapeño , deseeded
  • ½ small bunch of basil , torn
  • ½ cucumber , sliced diagonally
  • 2 medium eggs
  • 3 Little Gem lettuces , quartered
  • 50g sundried tomatoes
  • 2 cooked skinless chicken breasts , shredded
  • 2 spring onions , shredded
  • 200g cooked quinoa
  • 1 tbsp chopped pistachios

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

Recipe from Good Food magazine, June 2020

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A star rating of 3.6 out of 5.10 ratings
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