Chicken, Avocado & Chilli Pot with Miso Dressing

Enjoy a tasty and healthy lunch pot, perfect for midday al fresco dining

Healthy Diet

By Healthy Diet

Serves: 2
cals 361
Chicken, Avocado & Chilli Pot with Miso Dressing

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

  1. Whisk together all the ingredients for the dressing with 1 tbsp water in a medium bowl. Stir in the chicken and toss to coat.
  2. Divide the chicken between two small pots or containers.
  3. 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.
  4. 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