Enjoy a tasty and healthy lunch pot, perfect for midday al fresco dining
By Healthy Diet
125g cold skinless roast chicken breast, shredded
1 small avocado, stone removed and halved (leave the skin on)
Couple squeezes lime juice
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
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
Skinni peppered beef steaks with baked sweet potato and low fat slaw
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.