Tuesday 5 June 2018

Chicken salad with avocado, sun-dried tomatoes, olives and yogurt dressing

10 minutes to prepare 5 minutes to cook Serves 4



Welcome to Salad season, party people!
June is National Bikini-diet month and I love salads, so of course I’m celebrating — or shall we call it salad-brating?!

These weeks are going to be all about meal prep salads on the blog, and I’ll be sharing new recipes and giving details about how to make them savoury and flavorful.

Today's chicken avocado salad is loaded with flavor, filling (thanks to chicken, sun-dried tomatoes, toasted pine nuts and avocado), low carb and gluten-free.
It was inspired by Un pinguino in cucina.

Are you ready for its clear-conscience taste explosion?

ere are ingredients for
the 4-serving recipe:


1 ripe avocado
200 g  iceberg salad
200 g grilled chicken
100 g sun-dried tomatoes preserved in EVO oil
1 fistful pine nuts
100 g Kalamata olives
1 lime
EVO oil

  1. Wash the iceberg salad under running water. Trim off the bottom, and cut the leaves into 1-inch lengths. Place the salad in a large bowl
  2. Peel the avocado and cut it into small pieces
  3. Cut grilled chicken into small pieces, too. Add both avocado and chicken to the salad bowl
  4. Drain sun-dried tomatoes from the oil in which they are preserved. Cut them into pieces, and add them to the salad bowl, too
  5. Toast pine nuts in a hot pan and keep them aside
  6. Prepare the yogurt sauce: place 2 tablespoons of yogurt in a small bowl. Add a pinch of salt, 1 tablespoon of EVO oil, 1 teaspoon of vinegar and the lime juice
  7. Season the salad with the yogurt dressing, toasted pine nuts and olives and stir to mix. Serve immediately!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

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