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Chicken and Avocado Salad Recipe

Chicken and Avocado Salad Recipe



Ready in 40 minutes / serves 2


75g                        Quinoa

220ml                    Vegetable or Chicken Stock

1 tablespoon         Olive oil

Juice                      1 lemon

60g                         Chicken Breast, cooked and cut into chunks

1/2                          Avocado

70g                         Cucumber, chopped

8-10                        Cherry tomatoes, chopped

2-3 tablespoons      Mixed fresh herbs (your choice)


Method for cooking chicken and avocado salad:


  1. Cook your chicken either in tin foil in the oven on gas mark 5 for 20 minutes, or fry in coconut oil until no pink remains.
  2. Put the quinoa into a medium sized saucepan and pour in the stock. Bring to the boil and simmer the qunioa in the stock over a low heat until the stock has been absorbed.
  3. This should take about 15 minutes, by which time the qunioa should be cooked. Stir in the olive oil and the lemon juice and set aside to cool.
  4. Once cool, stir in the rest of the ingredients, divide into two portions.






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