Looking for a way to whip up a quick and healthy lunch?
Chicken and avocado is a brilliant combo!
This recipe is so easy to put together. It serves two, but the quantities can easily be increased to make an ideal family meal.
Would be great on a summer night for dinner too – it is getting hotter every day!
Chicken & Avocado Salad
Ingredients
- 200g chicken breast fillets, skinless and boneless
- 1 & ¼ tsp Italian dried herbs
- ½ a small, crisp lettuce
- 1 small ripe avocado
- 40g snow peas
- 15g cashew nuts, raw, unsalted
- 30g extra light sour cream
- 1/8 tsp garlic, minced
- Juice of ½ a lemon
- Salt & pepper
- Diced chilli to serve (optional)
Instructions
- Lightly toast the cashew nuts in a non-stick pan.
- Coat chicken breast in 1 teaspoon of the Italian herbs then cook in the non-stick pan for 3-5 minutes until cooked through.
- Meanwhile coarsely shred lettuce, chop avocado, and top and tail snow peas,