Grilled chicken salad with avocado dressing
prep: 20 minutes
cook: 8 minutes
serving: 2
Nutrition Facts
each serving
KCal
349
Carbs
8.1g
fiber
4.9g
Protein
39.3g
Fat
16.6g
Saturates
4.6g
Sugars
6.6g
Salt
0.27g
Fruit/Veg Portion
2
Ingredients
all 15 types- 2 chicken breasts (150g each)
- 2tbsp Greek yogurt
- 1tbsp natural yogurt
- 2tbsp lemon juice
- 1tbsp fresh thyme
- 100g mooli or radish, thinly sliced
- 10cm cucumber, deseeded and sliced
- 4 spring onions, very thinly sliced
- 75g bean sprouts
- 1 punnet of cress
- 1/2 avocado
- 1tbsp rice wine vinegar
- 1tbsp sesame oil
- 1tbsp chopped coriander
- 1tbsp toasted sesame seeds
Directions
5 steps in totalStep 1
Put the chicken breasts between two sheets of cling film and beat with a rolling pin until 1cm thick. Stir together the yogurt, lemon and thyme and season with pepper.
Step 2
Put the chicken and marinade in a bowl and leave for 15 mins.
Step 3
Meanwhile, put the mooli, cucumber, onions, bean spouts and cress in a large salad bowl and toss.
Step 4
Add the avocado, vinegar, oil, coriander and yogurt to a blender and blitz until smooth. Cook the chicken on a BBQ, in a chargrill pan or under the grill for approx. 8 mins, turning once.
Step 5
Drizzle the dressing over the salad, scatter over the sesame seeds, add the sliced chicken on top and serve.
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