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Cucumber, chicken & avocado salad

Cucumber, avocado & chicken salad

Warmer temperatures means it's time to dish up a fresh, crisp salad for lunch.. or dinner! Fill it with protein and a bit of mayo..
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch
Servings 4
Calories 304 kcal

Ingredients
  

For making the salad

  • 1/2 head iceberg lettuce, shredded
  • A dozen basil leaves, torn
  • 1 avocado
  • 2 tbsp lemon juice
  • 1/2 cucumber, peeled
  • 25 g walnuts

For the chicken

  • 2 chicken breast fillets
  • 1 tbsp olive oil
  • 1 tbsp mustard
  • 1 tbsp honey

For the sauce

  • 3 tbsp Yoghurt
  • 1 tbsp mayo
  • 1 garlic clove, minced

Instructions
 

  • Place the iceberg lettuce into a large bowl.
    Cucumber, chicken & avocado salad
  • Add torn basil leaves and mix.
  • Divide between 2 serving bowls. Season the chicken fillets with salt and rub with olive oil.
  • Heat a dry pan and fry the chicken for 5 minutes on each side.  
  • In the meantime, mix the mustard and honey. Grease the top of the fillets with half the sauce, then turn and cook for another 1.5 minutes.
  • Repeat on the other side. Once cooked, cool slightly and chop.  Cut the avocado flesh into cubes, and drizzle with lemon juice.
  • Peel and slice the cucumber. 

Garlic Sauce

  • Prepare the garlic sauce by mixing all the sauce ingredients — season with salt & pepper.
  • Top salads with chopped chicken, avocado, cucumber, and walnuts.
  • Pour over the garlic sauce, and serve.

Notes

Key Features

  • High protein
  • Low carb
  • Meal prep
  • Quick
  • Contains nuts 
 
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Nutrition

Serving: 1gCalories: 304kcalCarbohydrates: 12gProtein: 21gFat: 20g
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