Warm chicken & avocado salad

Warm chicken & avocado salad

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(4 ratings)

Cook: 20 mins - 30 mins


Serves 4

Full of flavour with less fat

Nutrition and extra info

Nutrition: per serving

  • kcal292
  • fat12g
  • saturates3g
  • carbs6g
  • sugars0g
  • fibre3g
  • protein40g
  • salt0.5g


  • 1 tbsp sunflower seeds
  • 2 tsp 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…

  • 4 skinless chicken breasts fillets each sliced into about 8 pieces
  • 175g fine green beans, trimmed
  • 1 romaine lettuce, trimmed and roughly sliced
  • 1 bunch radishes, trimmed and sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 1 small ripe avocado, stoned, peeled and sliced



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

For the dressing

  • 25g blue cheese, such as Danish Blue or saint Agur
  • 100g low-fat fromage frais
  • 2 tbsp semi-skimmed milk


  1. Tip the sunflower seeds into a large non-stick frying pan and swirl around for 1-2 minutes over a high heat until lightly toasted. Tip from the pan and set aside. Pour the olive oil into the pan and stir-fry the chicken pieces over a high heat for 4-6 minutes until golden but still moist inside.

  2. Meanwhile, cook the green beans in lightly salted water for 3-4 minutes until tender, yet still crisp. Cool under the cold tap, drain and set aside.

  3. Break up the blue cheese in a bowl. Add the fromage frais and milk and mix until smooth. Season with black pepper.

  4. Toss the vegetables together in a bowl, add the hot chicken and sunflower seeds. Pile on four plates, drizzle over the dressing and serve warm.

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Comments, questions and tips

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18th Oct, 2015
Lovely recipe - the blue cheese dressing complements the flavours perfectly, and doesn't overwhelm. I wouldn't have minded if the dressing was a little stronger, but my wife doesn't generally like blue cheese and loved this recipe.
9th Jun, 2013
Didn't make the cheese dressing, just used a splash of olive oil, but it was delicious nevertheless.
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