Quick Chicken and Avocado Salad
A mouthwatering quick chicken and avocado salad bowl served with greens, tomatoes, red onions and herbs - Ready in 30 minutes!
Servings: 1 person
Calories: 414kcal
Equipment
- chopping board
- Chefs knife
Ingredients
- 1 chicken fillet
- ½ tablespoon avocado (sliced)
- 1 tablespoon tomato (sliced)
- 2 tablespoon handfuls of spinach
- 1 tablespoon handful of rocket
- 1 tablespoon handful of kale (cooled pre-cooked)
- ¼ red onion (sliced)
- 1 tablespoon parsley (roughly chopped)
- 1 tablespoon Balsamic vinegar
- Salt to taste
- Pepper to taste
- Lemon juice to taste
- 1 tablespoon Sunflower oil (enough to coat the pan)
Instructions
- Bash chicken fillet with a blunt object (this helps the chicken to cook faster).
- Season chicken with salt and pepper (and any other seasoning of your choice).
- Heat a splash of oil in a pan, add the chicken fillet and cook on each side until for 10-15 minutes or until cooked through.
- Add spinach, rocket, tomatoes, onions, kale, avocado and parsley to a bowl and set aside. Add lemon juice, balsamic vinegar, olive oil, salt, pepper to a small bowl and whisk well to make your dressing. Pour the dressing onto the salad ingredients and toss all of the ingredients together.
- Place the cooked chicken fillet on a board, slice diagonally, carefully move to the center of the bowl and serve.
Notes
- I used baby spinach and rocket. Feel free to add your favourite greens.
- If you're looking to feed more than one person double or triple the ingredients in the recipe!
- You can also swap the chicken for other proteins like salmon, beef or chickpeas (for a vegan option)
Nutrition
Serving: 428g | Calories: 414kcal | Carbohydrates: 58g | Protein: 34.64g | Fat: 24.64g | Cholesterol: 93mg | Sodium: 8.1mg | Potassium: 1267mg | Fiber: 8.1g | Sugar: 5.36g | Vitamin A: 6517IU | Vitamin C: 50.9mg | Calcium: 97mg | Iron: 3.19mg