Chicken, chickpea and avocado salad with Asian-style dressing

Ready In: 25 minutes

Prep Time: You can prep while the chicken cooks

Cooking Time: 10 -12 minutes each side

Serves: 2

Chicken, chickpea and avocado salad with Asian-style dressing

If I’m going to have a salad for lunch, it’s got to be satisfying AND tasty! This salad ticks both those boxes.

Both salad and dressing can be made while the chicken is cooking. Once that’s done, you just toss everything together! If you’re short on time, you could use a bought roast chicken. Remove the skin for a lower fat, lower salt meal. If you’re planning to take this for lunch, simply slice the avocado and dress the salad on the day.

Ingredients

FOR THE SALAD:
2 chicken thighs (~250g)
100g salad leaves
1 carrot, grated
1 x 400g can chickpeas, rinsed and drained
1/3 cup mint, roughly chopped
1 small or ½ large avocado, diced
Garnish – sesame seeds (optional)
FOR THE ASIAN-STYLE DRESSING:
2 teaspoons olive oil
2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon honey or maple syrup
2 teaspoons rice wine vinegar (or use white wine or apple cider vinegar)

Nutrition per serve

2037 kJ (487 Calories), 34g protein, 23g fat (including 3.9 saturated fat), 30g carbohydrate (including 6g sugars), 5g fibre and 534mg sodium

Directions

Heat a drizzle of olive oil in a pan on medium-high heat. Once hot, cook the chicken thighs for 8-10 minutes each side, or until cooked through. Then let the chicken thighs cool and slice thinly.
Meanwhile, place the salad leaves, grated carrot, drained chickpeas and mint leaves in a large bowl and toss to combine.
In a small jar, add the salad dressing ingredients, screw the top of the jar on tightly and shake to mix the dressing. Alternatively, whisk the ingredients in a small bowl.
Add the sliced chicken and diced avocado to the mixture, drizzle over the dressing.
Gently toss the salad to combine.
Optional – garnish with some sesame seeds

Variations

Add some spice – thinly slice a red chilli and add it to the salad dressing for a bit of a kick!
Add some sweetness – thinly slice a mango cheek and toss it through the salad for a little sweetness
Meat free – swap the chicken for grilled tofu
Swap mint for any other fresh herb you have at home
To make a gluten-free version use a gluten-free soy sauce

Recipe by dietitian Sophie Feng. You can see her on Instagram at @sophfeng

Like what you've read so far?

Don't miss a post. Sign up for Catherine's newsletter and get the latest Foodwatch news, product reviews, recipes and special offers direct to your inbox each month. It's free. Plus you'll receive Catherine's 14-page guide "Eat to Boost Your Immune System".

You can unsubscribe at any time and we never give your details to any third party.

This Pork and Mushroom meatball style soup by Helena Dowdall is delicious and nutritious for dinner or lunch. https://t.co/SlufmHg6tZ

by Catherine Saxelby

Start here...