with salad in yogurt dressing
This one's specially for those who love fresh and colourful food! A loaded bowl featuring creamy avocado, perfectly seasoned chicken and a gorgeous yoghurt-based dressing.
Allergens
Utensils
Tags
Diced Irish Chicken Breast
260 grams
Salad Leaves
120 grams
Tomato
2 unit(s)
Sweetcorn
1 unit(s)
Yoghurt
110 grams
Grated Italian Style Hard Cheese
20 grams
Paprika
2 sachet(s)
Mayo
2 sachet(s)
Garlic
2 unit(s)
Smashed Avocado
100 grams
Cucumber
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and paprika. Season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Trim the salad leaves, then chop into bite-sized pieces.
- Peel and grate the garlic (or use a garlic press).
- Drain the sweetcorn in a sieve.
- Halve the tomatoes and cut each half into four wedges.
- Trim the cucumber then chop into 2cm chunks.
- In a salad bowl, mix the yoghurt, garlic, mayo and a drizzle of oil to make the dressing.
- Toss the dressing with the salad leaves, cucumber, sweetcorn and tomatoes.
- Season to taste with salt and pepper.
- Divide the salad between bowls or deep plates.
- Arrange the smashed avocado and chicken on top.
- Finish with a sprinkling of Italian hard cheese.
2008
kJ
Energy (kJ)
480
kcal
Energy (kcal)
24.2
g
Fat
6.2
g
of which saturates
22
g
Carbohydrate
14.4
g
of which sugars
4.8
g
Dietary Fiber
42.4
g
Protein
7.2
mg
Cholesterol
6.07
g
Salt
with hot honey mustard dressing and edamame