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: IntermediateServings
1
servingsCalories
597
kcalTotal time
20
minutesI 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