WARM CHICKEN & AVOCADO SALAD

Warm chicken & avocado salad image

Full of flavour with less fat

Provided by Ainsley Harriott

Categories Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 30m

Number Of Ingredients 10

Ingredients

1 tbsp sunflower seeds
2 tsp olive oil
4 skinless chicken breasts fillets each sliced into about 8 pieces
175g fine green beans , trimmed
1 romaine lettuce , trimmed and roughly sliced
1 bunch radishes , trimmed and sliced
1 small ripe avocado , stoned, peeled and sliced
25g blue cheese , such as Danish Blue or saint Agur
100g low-fat fromage frais
2 tbsp semi-skimmed milk

Steps:

Tip the sunflower seeds into a large non-stick frying pan and swirl around for 1-2 minutes over a high heat until lightly toasted. Tip from the pan and set aside. Pour the olive oil into the pan and stir-fry the chicken pieces over a high heat for 4-6 minutes until golden but still moist inside.
Meanwhile, cook the green beans in lightly salted water for 3-4 minutes until tender, yet still crisp. Cool under the cold tap, drain and set aside.
Break up the blue cheese in a bowl. Add the fromage frais and milk and mix until smooth. Season with black pepper.
Toss the vegetables together in a bowl, add the hot chicken and sunflower seeds. Pile on four plates, drizzle over the dressing and serve warm.

Nutrition Facts : Calories 292 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium