Chicken avocado

Avocado and chicken salad with pomegranates and brown rice

Tender chicken with creamy avocado and hot chilli is offset by a cooling pomegranate dressing

By , 03 September 2019

(38 votes)

Avocado and chicken salad with pomegranates and brown rice

  • 40 Mins

  • Serves: 4

'The Roasting Tin' by Rukmini Iyer is available now, published by Penguin Random House.

Nutritional Info
Each 480g serving contains

  • Energy

    3193KJ

    763KCAL

    38%

  • Fat

    43.2g

    high

    62%

  • Saturates

    7.2g

    high

    36%

  • Sugars

    3.4g

    low

    4%

  • Salt

    0.19g

    low

    3%
of your reference intake.
Typical energy values per 100g: 665kJ/159kcal.
Ingredients
  • 300g brown rice
  • 2 avocados
  • 2 large free-range chicken breasts
  • 1tbsp hot chilli flakes
  • 3tbsp olive oil
  • 2 limes, juice only
  • 6tbsp extra virgin olive oil
  • 30g mint leaves, finely chopped
  • 2 pomegranates, seeds only
  • 200g spinach, chopped
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Tip the rice into a large pan of boiling water and simmer for 30 mins until the rice is cooked through but still very slightly al dente.

  • Meanwhile, halve the avocados and remove the stones, then place face up in a roasting tin along with the chicken, making sure everything is in one layer. Scatter over the chilli flakes and some freshly ground black pepper and drizzle over the olive oil.

  • Mix everything together briefly until well coated in the oil. Roast in the oven for 25 mins, until the chicken breasts are cooked through.

  • For the dressing, whisk together the lime juice, extra virgin olive oil, mint and pomegranate seeds, then season with black pepper and set aside.

  • Once the rice has cooked, drain it well, then allow to steam dry for a few minutes.

  • Remove the chicken and avocados from the roasting tin and slice the chicken breasts. Tip the rice into the tin along with ½ of the dressing and the spinach, then mix well with the chilli oil left in the tin.

  • Arrange the chicken and avocado over the top, along with the remaining dressing, and serve.