Kick-start summer with a chicken salad that’s bursting with colours and flavours, including basil, jalapeño and lime. It also boasts four of your five-a-day
Prep:25 mins
Serves 2
1 large avocado, stoned, peeled and chopped½ tbsp olive oil1 lime, zested and juiced½ jalapeño, deseeded½ small bunch of basil, torn½ cucumber, sliced diagonally2 medium eggs3 Little Gem lettuces, quartered50g sundried tomatoes2 cooked skinless chicken breasts, shredded2 spring onions, shredded200g cooked quinoa1 tbsp chopped pistachios
STEP 1Put the avocado, oil, lime zest and juice, jalapeño, basil, half the cucumber and 1 tbsp water in a blender and blitz until smooth. Season to taste, then set aside in the fridge until ready to use.STEP 2Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve, then set aside.STEP 3Toss the lettuce quarters with the sundried tomatoes, cooked chicken, the spring onions and remaining cucumber. Spread the cooked quinoa over the base of a serving plate, then top with the chicken salad, eggs and the dressing. Scatter over the pistachios and serve.
