Chicken & Avocado Salad with Blueberry Dressing

Chicken & Avocado Salad with Blueberry Dressing

Fancy a light lunch? Try this tasty Chicken & Avocado Salad with Blueberry Dressing.

Seriously, I always forget how amazing it is but adding a kick of sweetness to a salad with a few berries goes an unbelievably long way.

And those blueberries go one hell of a distance in this recipe.

Chicken & Avocado Salad with Blueberry Dressing

Course: LunchDifficulty: Intermediate
Servings

1

servings
Calories

597

kcal
Total time

20

minutes

I always forget how amazing it is adding a kick of sweetness to a salad with a few berries. Try it in this recipe.

Ingredients

  • 60g blueberries

  • 2 tsp olive oil

  • 1 tbsp balsamic vinegar

  • 90g frozen baby broad beans

  • 1 clove garlic, finely chopped

  • 60g cooked beetroot, finely chopped

  • 50g avocado, diced

  • 1/2 bag baby leaf salad

  • 230g chicken breast (pre-cooked)

Method

  • Place half of the blueberries, the oil, vinegar and a pinch of black pepper into a large bowl and mash with a fork. 
  • Boil all of the broad beans in unsalted water over high heat until soft and leave the skins on after draining.
  • Crush the garlic clove and add to the blueberry dressing, stirring in well.
  • Then pour in the beans and the other half of blueberries with the dressing and add the rest of the ingredients to the bowl before lightly tossing to mix everything together. Serve and enjoy.

Notes

  • Protein: 78g | Carbs: 26g | Fats: 22g

Leave a Reply

Your email address will not be published.