Chargrilled chicken with risoni salad and avocado

Recipes / Salads

Need a super-healthy meal to serve friends This chicken and avo salad is made to order!

Recipe «Chargrilled chicken with risoni salad and avocado» presented in category Recipes / Salads, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg Kent pumpkin, deseeded, peeled, cut into 3cm pieces, Olive oil spray, 200g dried risoni pasta, 3 single chicken breast fillets, 1/2 avocado, halved, stone removed, peeled , 2 tbsp chopped fresh basil, 2 tbsp fresh lime juice, 1/4 cup continental parsley leaves .

Ingredients:

  • 1kg Kent pumpkin, deseeded, peeled, cut into 3cm pieces 
  • Olive oil spray 
  • 200g dried risoni pasta 
  • 3 single chicken breast fillets 
  • 1/2 avocado, halved, stone removed, peeled 
  • 2 tbsp chopped fresh basil 
  • 2 tbsp fresh lime juice 
  • 1/4 cup continental parsley leaves 

Instructions

  1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on the lined tray and spray with olive oil spray. Season with pepper. Bake for 1 hour or until tender.
  2. Meanwhile, cook the risoni in a medium saucepan of salted boiling water following packet directions or until al dente. Drain.
  3. Place a frying pan over medium-high heat. Lightly spray both sides of the chicken with olive oil spray. Cook for 4-5 minutes each side or until cooked through. Set aside for 5 minutes to rest. Thinly slice across the grain.
  4. Place the avocado, basil and lime juice in the bowl of a food processor and process until smooth.
  5. Combine the pumpkin, risoni and parsley in a large bowl. Divide among serving bowls. Top with chicken and drizzle over the avocado mixture to serve.