Chicken, chickpea and avocado salad

Cooking Salads Chicken, chickpea and avocado salad

Summer is here, which means it is time to start experimenting with light and healthy salads. This one is a tasty idea to to get you started.

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat a barbecue plate or chargrill on medium-high heat. Place chicken in a glass dish. Spray both sides with oil. Sprinkle with cumin and turn to coat. Season with salt. Cook for 4 to 5 minutes each side or until browned and cooked through. Remove to a plate. Cover with foil and set aside for 5 minutes to rest. Slice across the grain into 1cm-thick pieces.
  2. Place chickpeas, avocado, rocket, onion, basil and chicken in a bowl. Season with pepper.
  3. Combine lime juice and garlic in a jug. Pour over salad. Toss to combine. Divide salad between plates. Serve.

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olive oil cooking spray
700g chicken breast fillets, trimmed
1 1/2 tbsp ground cumin
400g can chickpeas, rinsed, drained
1 medium avocado, halved, thinly sliced
80g baby rocket leaves
1 small red onion, halved, thinly sliced
12 basil leaves, shredded
2 tbsp lime juice
1 garlic clove, crushed

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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