Chicken-and-avocado-salad

Chicken and avocado salad bowl

Croutons give the dish added crunch, while ripe avocado adds creaminess - no mayo required

By , 25 June 2019

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Chicken and avocado salad bowl
  • Prep: 20 Mins
    Cook: 40 Mins

  • Serves: 4

Nutritional Info
Each 340g serving contains
  • Energy

    1792KJ

    428KCAL

    21%
  • Fat

    21.1g

    high

    30%
  • Saturates

    5.4g

    med

    27%
  • Sugars

    4.8g

    low

    5%
  • Salt

    0.51g

    low

    9%
of your reference intake.
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
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with foil.

  • 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.

  • Roast the chicken for 30-40 mins until cooked through. Set aside to rest for 10 mins before slicing.

  • Meanwhile, add the sweetcorn to a pan of boiling water and cook for 2-3 mins. Drain and rinse under cold water.

  • In a serving bowl, toss together the lettuce, avocado, tomatoes and red onion. Top with the chicken and sweetcorn.

  • Drizzle with the rest of the pesto mixture and scatter over the croutons and basil leaves before serving.