Chicken, Avocado & Chilli Pot with Miso Dressing
Enjoy a tasty and healthy lunch pot, perfect for midday al fresco dining
By Healthy Diet
Serves: 2
Ingredients
- 125g cold skinless roast chicken breast, shredded
- 1 small avocado, stone removed and halved (leave the skin on)
- Couple squeezes lime juice
- Sea salt
- 2 handfuls pea shoots, coarsely chopped
- 1 heaped tbsp pine nuts
- ¾ tsp very finely sliced medium-hot red chili
- 2 tsp finely sliced spring onion
For the dressing:
- ½ tsp finely grated fresh ginger
- 1 heaped tsp brown miso
- 1 tsp sherry vinegar
- 1 tbsp groundnut oil
Method
- Whisk together all the ingredients for the dressing with 1 tbsp water in a medium bowl. Stir in the chicken and toss to coat.
- Divide the chicken between two small pots or containers.
- Slice each avocado half in its skin diagonally into thin strips. Scoop these out of the skin in one piece, fan them slightly on a plate, squeeze over some lime juice and season with a little salt. Transfer them, using a spatula, on top of the chicken.
- Pile the pea shoots in a layer on top of the avocado. Scatter over the pine nuts, then place a small pile of chilli and spring onion in the centre. Toss to serve.
Nutrition: per serving
kcal
361
fat
28.3g
sat fat
4.5g
carbs
3.3g
sugars
1.3g
fibre
3.3g
protein
23.5g
salt
0.8g
About Healthy Diet
Healthy Diet provides clear and sensible advice from the very best health professionals to make healthy eating easy and affordable for all the family.
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