Chicken and Avocado Salad

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Category: Lunch Dinner


150g quinoa (60g per person, raw)
220ml vegetable or chicken stock
1 tablespoon olive oil
Juice of 1 lemon
100g of cold chicken, cut into bite sized chunks
½ Avocado
½ red pepper, roughly chopped
70g cucumber, roughly chopped
3 baby courgettes (~60g), cut into chunks
2-3 tablespoons mixed fresh herbs (mint, parsley, coriander and basil, depending on what is
available), chopped

Chicken and Avocado Salad Directions

  1. 1. Put the quinoa into a medium-sized saucepan and pour in the stock.
    2. Bring to the boil and simmer the quinoa in the stock over a medium-low heat until the stock
    has all absorbed.
    3. This should take about 15-20 minutes, by which time the quinoa should be cooked.
    4. Stir in the olive oil and lemon juice and set aside to cool.
    5. Once cool, stir in the rest of the ingredients, divide between two plates and serve.

Recipe notes

Serves 2

Nutrition facts

Per Serving

Kcal: 88 kcal
Kjoule: 364 Kjoule
Fibers (g): 1.5g
Sodium (mg): 0.04mg
Carbs: 7.2g
Sugar (g): 1.4g
Fat: 4.2g
Saturated fat (g): 0.8g
Proteins: 4.5g

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