Green goddess chicken salad

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

  • Prep:25 mins
    Cook:7 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 646
  • fat 28g
  • saturates 6g
  • carbs 38g
  • sugars 18g
  • fibre 15g
  • protein 53g
  • salt 0.6g

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

  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.

  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.

  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.