Warm Chicken Avocado Salad Recipes

CHICKEN AND AVOCADO SALAD

Chicken And Avocado Salad image

Provided by Food Network

Time 12m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup seasoned rice vinegar*
2 ripe, Fresh California Avocados, seeded and peeled
3 oz. rice sticks
1/2 cup sliced green onion
1/2 cup julienned red bell pepper
1/2 cup julienned yellow bell pepper
1/2 lb. cooked, shredded chicken
Oil for frying
1 dash red pepper flakes
Green onion, slivered lengthwise, as needed for garnish

Steps:

Whisk together vinegar and red pepper flakes; whisk in oil. Reserve.
Combine chicken, bell pepper and green onion; fold into reserved dressing.
Deep fry rice sticks in hot oil in 2 batches for about 3 seconds; turn, then fry another 3 seconds. Drain well.
Dice avocado; gently fold into chicken salad.
Break up fried rice sticks on serving plate. Mound salad on top of rice sticks. Garnish with green onion.

WARM CHICKEN & AVOCADO SALAD

Warm chicken & avocado salad image

Full of flavour with less fat

Provided by Ainsley Harriott

Categories Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 30m

Number Of Ingredients 10

Ingredients

1 tbsp sunflower seeds
2 tsp olive oil
4 skinless chicken breasts fillets each sliced into about 8 pieces
175g fine green beans , trimmed
1 romaine lettuce , trimmed and roughly sliced
1 bunch radishes , trimmed and sliced
1 small ripe avocado , stoned, peeled and sliced
25g blue cheese , such as Danish Blue or saint Agur
100g low-fat fromage frais
2 tbsp semi-skimmed milk

Steps:

Tip the sunflower seeds into a large non-stick frying pan and swirl around for 1-2 minutes over a high heat until lightly toasted. Tip from the pan and set aside. Pour the olive oil into the pan and stir-fry the chicken pieces over a high heat for 4-6 minutes until golden but still moist inside.
Meanwhile, cook the green beans in lightly salted water for 3-4 minutes until tender, yet still crisp. Cool under the cold tap, drain and set aside.
Break up the blue cheese in a bowl. Add the fromage frais and milk and mix until smooth. Season with black pepper.
Toss the vegetables together in a bowl, add the hot chicken and sunflower seeds. Pile on four plates, drizzle over the dressing and serve warm.

Nutrition Facts : Calories 292 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium

CHICKEN BREAST WITH AVOCADO SALAD

Chicken breast with avocado salad image

A satisfying solo salad that's superhealthy - great for a busy worknight supper

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 8

Ingredients

1 skinless chicken breast
2 tsp olive oil (1 for the salad)
1 heaped tsp smoked paprika
½ small avocado , diced
1 tsp red wine vinegar
1 tbsp flat-leaf parsley , roughly chopped
1 medium tomato , chopped
half small red onion , thinly sliced

Steps:

Heat grill to medium. Rub the chicken all over with 1 tsp of the olive oil and the paprika. Cook for 4-5 mins each side until lightly charred and cooked through.
Mix the salad ingredients together, season and add the rest of the oil. thickly slice the chicken and serve with salad.

Nutrition Facts : Calories 344 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.23 milligram of sodium

WARM CHICKEN SALAD

Warm chicken salad image

This chicken salad recipe makes a lovely main meal for a hot day, or take some to work and be the envy of your colleagues

Provided by Good Food team

Categories Buffet, Dinner, Side dish, Snack, Starter, Supper

Time 20m

Number Of Ingredients 7

Ingredients

2 chicken breasts , cut into bite-size pieces
½ small baguette , cut into bite-size pieces
4 tbsp olive oil
1 tbsp balsamic vinegar
150g bag mixed salad leaves
1 x 250g pack cooked beetroot , cut into bite-size pieces
100g goat's cheese

Steps:

Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with 2 tbsp olive oil and toss to coat. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp.
Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.

Nutrition Facts : Calories 625 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.88 milligram of sodium

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