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British Recipes

Chicken and Avocado Salad

Chicken and Avocado Salad

Chicken and Avocado Salad

with Pumpkin Seeds and French Dressing | Serves 2

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This super quick and easy salad is the perfect lunch when you're after something light and delicious. Golden chicken breast, crunchy lettuce and soft, fresh avocado are topped with sunflower seeds and drizzled in French dressing.

Allergens:

Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

260 grams

Diced British Chicken Breast

1 unit(s)

Iceberg Lettuce

1 unit(s)

Avocado

30 grams

Pumpkin Seeds

60 grams

French Dressing

(Contains: Mustard May contain traces of: Sulphites)

Nutritional information

Energy (kcal)493 kcal

Energy (kJ)2064 kJ

Fat33.5 g

of which saturates5.4 g

Carbohydrate8.2 g

of which sugars4.6 g

Dietary Fibre4.2 g

Protein37.9 g

Salt0.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Bowl

Cooking Instructions and Tips

Fry your Chicken

1

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

c) Once the chicken is cooked, set aside to cool for 5-10 mins.

Bring on the Salad

2

a) Meanwhile, trim the lettuce, halve or quarter it, then separate the leaves and add to a mixing bowl.

b) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into chunks.

c) Add to your bowl of lettuce and season with salt and pepper.

Lunch Is Served

3

a) Add the pumpkin seeds to the salad and lay your chicken on top.

b) When you're ready to serve, drizzle over the French dressing, toss to coat and share between your serving bowls.

Enjoy!

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