Chicken, Hass avocado and basil salad recipe

15 ratings Rate
  • Serves 2
  • 15 mins to prepare and 10 mins to cook
  • 488 calories / serving
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Mix all the dressing ingredients together and chill until needed. 

Place all the salad ingredients into a bowl, squeeze the lemon and a splash of olive oil over it all and mix carefully, seasoning with a touch of salt and pepper.  Place on to plates and finish with a good dollop of the garlic dressing.

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  • Ingredients

  • 2 Chicken breasts 100g each poached or roast chicken left from the weekend, torn into pieces
  • 1 Hass avocado, sliced
  • 8 baby tomatoes, halved or quartered
  • a small handful green beans, cooked to al dente
  • 10 small jersey potatoes, steamed for 20 mins (optional)
  • 1 small bunch of basil, leaves picked
  • 2 handfuls of mixed salad leaves
  • dash of olive oil
  • juice of ½ lemon
  • For the dressing

  • 200g low fat Greek yoghurt
  • 1tbsp low fat crème fraiche
  • 1 small clove garlic, crushed
  • ½ tsp Dijon mustard
  • pinch of sweet paprika
  • 1tbsp chopped parsley, optional
  • salt
  • pepper
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  • Energy 2046kj 488kcal 24%
  • Fat 19.4g 28%
  • Saturates 5.6g 28%
  • Sugars 11g 12%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 33.6g Protein 40.1g Fibre 8.7g


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