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Chicken & Avocado Salad with Green Goddess Dressing
This vibrant salad is simple to make but guaranteed to impress. It's made with golden, griddled chicken, creamy avocado and cannellini beans, all tossed with broccoli and crisp gem lettuce. The zesty green goddess dressing is the star of the show. It's made with Greek-style yogurt whizzed up with lime, mint and basil. Low effort but incredibly delicious.
Ingredients
- 220g Greek style sheep's milk yogurt
- 2 garlic cloves
- 1 lime
- 170g chicken breast
- ½ head of broccoli
- A handful of mint
- A handful of basil
- 400g tin of cannellini beans
- 1 little gem lettuce
- 1 avocado
Prep: 15 mins | Cook: 15 mins
Method
1. Fill and boil the kettle. Add 1 tbsp of the yogurt to a shallow bowl. Peel and finely grate one of the garlic cloves into the yogurt. Halve the lime and squeeze in the juice from half. Season with salt and pepper and whisk together.
2. Place the chicken breast between 2 sheets of baking paper and use a rolling pin or the base of a pan to bash it out to an even thickness – roughly 1cm thick. Add the chicken to the bowl and leave it to marinade while you prepare the remaining ingredients.
3. Halve the broccoli and slice half into bite-sized florets. Finely chop half the stalk. Add the hot water from the kettle to the a pan set on a medium heat. When it’s boiling, add the broccoli and cook for 3-4 mins till bright green and just cooked. Drain the broccoli and cool under cold running water. Add the drained broccoli to a large salad bowl.
4. Pick the mint leaves off their woody stalks and add them to a small food processor. Add the basil leaves, remaining yogurt and squeeze in the juice from the remaining half lime. Peel and grate in the remaining garlic clove. Drizzle in 1 tbsp olive oil and add a pinch of salt and pepper. Whizz for 1 min till you have a smooth green dressing.
5. Heat 1 tbsp olive oil in a frying pan over a medium-high heat. Add the marinated chicken and fry for 3-4 mins on each side till golden and cooked through. Set aside on a plate for a few mins to rest.
6. Drain and rinse the cannellini beans. Roughly chop the gem lettuce. Halve the avocado and scoop out the stone. Scoop the flesh out of the skin and slice it into chunks. Add these to the salad bowl.
7. Pour the green goddess dressing over the salad and toss well to mix. Slice the chicken into thin strips.
8. Divide the salad between 2 plates. Top with the sliced chicken and serve.
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(£3.82 per 100g)
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