WARM CHICKEN & AVOCADO SALAD
Full of flavour with less fat
Provided by Ainsley Harriott
Categories Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 10
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
WARM CHICKEN, MUSHROOM, AND SPINACH SALAD
Chicken breasts smothered with onions and mushrooms are served over fresh spinach in this delectable salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.
- Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.
- Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.
- Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.
CREAMY AVOCADO CHICKEN SALAD
This simple salad is full of flavor! It's hard to believe how quickly it comes together. Serve as a sandwich or wrap.
Provided by SunnyDaysNora
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Process chicken in a food processor until finely chopped. Add avocado, sour cream, black pepper, lime juice, garlic powder, onion powder, and salt; process until completely combined and almost pureed.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 6.6 g, Cholesterol 49.2 mg, Fat 15 g, Fiber 3.6 g, Protein 15.4 g, SaturatedFat 5.3 g, Sodium 196.5 mg, Sugar 0.6 g
HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: boneless chicken thighs, romaine lettuce, cherry tomato, red onion, avocados, olive oil, salt, garlic, jalapeño pepper, chili powder, honey, lime juice, olive oil, honey, salt, pepper, lime juice
Provided by Robert Broadfoot
Categories Lunch
Yield 2 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine all the ingredients for the chicken marinade.
- Toss in the chicken thighs and marinate for at least one hour.
- In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
- Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
- Slice cooked chicken thighs and add to the salad bowl.
- In a small bowl, combine all the ingredients for the dressing. Mix well.
- Toss the salad with the dressing and serve immediately.
- Enjoy!
Nutrition Facts : Calories 966 calories, Carbohydrate 62 grams, Fat 67 grams, Fiber 15 grams, Protein 39 grams, Sugar 39 grams
CHICKEN AVOCADO SALAD
This is the first time I've ever shared this recipe, but it's one that my family and friends request for every outing we have! I like to serve it with crackers or sometimes in pita bread for a filling grab-and-go lunch. -Karlene Johnson, Mooresville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, toss avocado with 1 tablespoon lemon juice; set aside. In a large bowl, combine the chicken, grapes, apple, celery, mayonnaise, walnuts, ginger and remaining lemon juice. Stir in avocado. Serve on lettuce-lined plates if desired.
Nutrition Facts : Calories 546 calories, Fat 44g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 252mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 5g fiber), Protein 19g protein.
HOT SESAME CHICKEN AND AVOCADO SALAD
Stir-fried, honey-glazed chicken and ripe avocado combine to tasty effect in this stylish yet simple salad dish.
Provided by English_Rose
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the chicken breasts into finger strips.
- In a bowl, combine the mustard, honey and lemon juice. Add the chicken strips to the mixture and season with black pepper.
- Heat the sunflower oil in a wok or large frying pan until very hot. Add the chicken mixture and stir-fry for 5-6 minutes or until golden and cooked.
- Meanwhile, slice the avocado, toss with the salad leaves and pile onto 4 large plates.
- Add the sesame seeds to the chicken in the wok and stir-fry for a further minute or until seeds are just beginning to colour.
- Spoon the hot sesame chicken over the salad leaves, drizzle with the sesame oil and serve at once.
Nutrition Facts : Calories 252.8, Fat 17.1, SaturatedFat 2.5, Cholesterol 34.2, Sodium 42.9, Carbohydrate 11.2, Fiber 4.2, Sugar 5, Protein 15.9
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