Pulled Chipotle Chicken and Avocado Salad
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Pulled Chipotle Chicken and Avocado Salad

Pulled Chipotle Chicken and Avocado Salad

with Quick Pickled Onion and Zesty Soured Cream | Serves 2

Take lunch to the next level with this delicious chipotle chicken salad. Baby gem lettuce is combined with zesty soured cream, then topped with quick pickled red onion, tomato, chipotle chicken and avocado for a truly memorable lunch.


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.

Preparation Time10 minutes
Cooking time10 minutes


serving amount

1 unit(s)


75 grams

Soured Cream

(Contains Milk)

1 unit(s)

Red Onion

1 unit(s)

Medium Tomato

2 unit(s)

Baby Gem Lettuce

1 unit(s)


1 pack(s)

Cooked British Chicken Slices

20 grams

Chipotle Paste

Not included in your delivery

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)1729 kJ
Energy (kcal)413 kcal
Fat28.9 g
of which saturates8.6 g
Carbohydrate14.7 g
of which sugars10.4 g
Protein24.3 g
Salt1.14 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Bowl
Mixing Bowl



a) Zest the lime into a large bowl, then add the soured cream and stir to combine. 

b) Halve, peel and thinly slice the red onion, then add to a separate medium bowl. 

c) Halve and juice the whole lime into the bowl of red onion. Season with salt and pepper, then stir to combine. Set aside to pickle.


a) Cut the tomato into 1cm chunks. Trim the baby gem, halve lengthways, then thinly slice.

b) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into 1cm chunks. 

c) Tear the cooked chicken into bite-sized pieces and pop into a medium bowl. Stir through the chipotle paste (add less if you'd prefer things milder). 


a) Add the baby gem lettuce and olive oil for the dressing (see pantry for amount) to the zesty soured cream. 

b) Pour the lime juice from the red onions into the baby gem, keeping the red onions in the bowl for the next step. Mix until the lettuce is fully coated in the dressing.

c) Divide the lettuce between your serving bowls. Scatter over the chopped tomato, avocado, chipotle chicken and pickled red onion to finish. Enjoy!