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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avocado chicken salad hero

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.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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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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