Recipes
Chicken and avocado salad bowl
Croutons give the dish added crunch, while ripe avocado adds creaminess - no mayo required
Croutons give the dish added crunch, while ripe avocado adds creaminess - no mayo required
(5 votes)
Cook: 1 Hour
Serves: 4
Price: £2.31 per serving
Nutritional Information
Each 340g serving contains
Energy
1792kj
428kcal
1792kj
428kcal
21%
Fat
21.1g
21.1g
High
30%
30%
Saturates
5.4g
5.4g
Med
27%
27%
Sugars
4.8g
4.8g
Low
5%
5%
Salt
0.51g
0.51g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
527kj/126kcal
Typical energy values per 100g:
527kj/126kcal
Ingredients
1tsp extra virgin olive oil
2tbsp reduced-fat green pesto
Zest and juice ½ lemon
600g frozen chicken breast mini fillets
100g frozen sweetcorn
1 head romaine lettuce, trimmed, washed and roughly chopped
1 avocado, peeled and destoned, flesh sliced
150g cherry tomatoes, halved
1 red onion, thinly sliced
40g Asda Garlic & Herb Oven Baked Croutons
½ x 25g pack basil, leaves torn
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with foil.
2
Stir together the oil, pesto and lemon zest and juice. Put the frozen chicken on the baking tray and drizzle with 1⁄2 the pesto mixture.
3
Roast the chicken for 30-40 mins until cooked through. Set aside to rest for 10 mins before slicing.
4
Meanwhile, add the sweetcorn to a pan of boiling water and cook for 2-3 mins. Drain and rinse under cold water.
5
In a serving bowl, toss together the lettuce, avocado, tomatoes and red onion. Top with the chicken and sweetcorn.
6
Drizzle with the rest of the pesto mixture and scatter over the croutons and basil leaves before serving.