EatSmarter exclusive recipe

Chicken Salad with Avocadowith Grapefruit and Curry dressing

Chicken Salad with Avocado - Chicken Salad with Avocado - Packs a Fresh and Fruity Crunch
Chicken Salad with Avocado - Packs a Fresh and Fruity Crunch

(1)

Calories:393 kcal
Difficulty:easy
Preparation:40 min
Ready in:40 min
Low-sugar
Low-fat
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories393 kcal(20%)
Protein45 g(90%)
Fat11 g(14%)
Carbohydrates21 g(8%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe development: EAT SMARTER

Ingredients

For servings

2Chicken breast (Approximately 350 g)
Sea salt
Pepper
2 tablespoonsOlive oil
1minor Frisee lettuce
1pink Grapefruit
1Red onion
1Avocado
1Limes
4 ouncesYogurt (low-fat)
1 teaspoonMadras curry powder
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Kitchen Utensils

1 Skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Salad spinner, 1 Lid, 1 Fork, 1 Citrus juicer

Directions

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1 Wash chicken breast fillets, pat dry and season with salt and pepper.
2 Heat 1 tablespoon oil in a pan and sear chicken fillets on each side for 3 minutes. Add water to pan and cover.  Cook an additional 4 minutes over medium heat.
3 Take chicken fillets from the pan, let rest for a few minutes and cut into slices.
4 Rinse frisée, pat dry and cut into bite-sized pieces.
5 Peel the grapefruit removing both peel and pith (the white inner lining).
6 Cut grapefruit into slices.
7 Peel onion and cut into very thin slices.
8 Halve avocado, and remove pit.  Cut into slices.
9 Gently mix frisée, chicken, onions, grapefruit and avocado slices in a bowl and season with salt and pepper.
10 Whisk 1 tablespoon fresh-squeezed lime juice with yogurt, curry powder, remaining oil, salt and pepper until smooth.  Pour over the salad and serve immediately.
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