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
520 grams
Avocado
1 unit(s)
Salad Leaves
120 grams
Tomato
2 unit(s)
Sweetcorn
1 pack(s)
Yoghurt
110 grams
Grated Italian Style Hard Cheese
1 unit(s)
Paprika
2 sachet(s)
Mayo
2 sachet(s)
Garlic
2 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.
- Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh onto a board then thinly slice.
- 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, sweetcorn and tomatoes.
- Season to taste with salt and pepper.
- Divide the salad between bowls or deep plates.
- Arrange the avocado and chicken on top.
- Finish with a sprinkling of Italian hard cheese.
2911
kJ
Energy (kJ)
696
kcal
Energy (kcal)
32.8
g
Fat
7.3
g
of which saturates
30.3
g
Carbohydrate
13.6
g
of which sugars
5.2
g
Dietary Fiber
74.1
g
Protein
0
mg
Cholesterol
4.59
g
Salt
