Chicken and Vegetable Salad

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    510 per serving


  • 2 x chicken breasts, butterflied
  • Olive oil
  • 1 avocado, peeled, destoned and halved
  • 200g x spinach leaves
  • 220g x green beans
  • 220g x tenderstem broccoli
  • Juice of 1 lime
  • Salt and pepper or chilli flakes

    Cooking Directions

    1. Over a medium heat, heat some water in a large pan until at a simmer.  Whilst waiting for the water to heat up,  heat the oil in a large frying pan over a high heat. Season the chicken on both sides with chilli flakes or salt and pepper (or both!). 
    2. Add the tender stem broccoli and green beans to the water and cook at a simmer for approx 3-4 minutes.  Do not over cook - they should still be firm to the touch.
    3. Meanwhile cook the chicken in the frying pan for approx 3-4 minutes on each side or until lightly browned and cooked through.  Transfer to a plate and keep warm.

    4. Add the spinach leaves to 2 bowls and top with the broccoli, green beans.  and avocado.

    5. Slice the chicken breasts and scatter on top of salad. Over each bowl squeeze over the juice of a half a lime and serve.