Recipes › Lunch

• Lunch
• 25 min
• Dairy-Free
• Gluten-Free

Chicken and avocado salad

Low-carb salad of grilled chicken, avocado, cucumber and seeds.

Calories

496

Protein

39 g

Carbs

15 g

Fat

33 g

Per serving. Makes 2 servings.

Ingredients

• 300 g Chicken breast
• 1 Avocado
• 1 Cucumber
• 100 g Mixed salad leaves
• 2 tbsp Pumpkin seeds
• 2 tbsp Olive oil
• 1 tbsp Lemon juice

Method

1. Heat a griddle pan or grill to high. Cook the chicken for 6–7 minutes a side until cooked through with no pink inside. Rest for 5 minutes, then slice.
2. Meanwhile, toast the pumpkin seeds in a dry pan for 2 minutes until they pop.
3. Slice the cucumber and the avocado.
4. Whisk the olive oil and lemon juice and toss with the salad leaves, cucumber and avocado.
5. Divide between plates and top with the chicken and seeds.

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