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

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.
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.
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.