Serves: 2
Time: 20 minutes

Chicken Salad With Spicy Avocado Dressing

Serves: 2
Time: 20 minutes


2 skinless chicken breasts, 6 ounces each
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 small yellow pepper, seeded and sliced
2 1⁄2 ounces mixed fresh rocket, spinach and watercress leaves
12 cherry tomatoes, halved
2 spring onions, sliced diagonally
1 tablespoon fresh coriander leaves, to garnish

For dressing:
1 avocado, peeled, stoned and chopped
Juice and zest of 1 lime
3 tablespoons fromage frais
1 tablespoon chopped coriander
1⁄4 teaspoon dried crushed chilli


Put the chicken breasts between 2 sheets of cling film and flatten with the end of rolling pin. Heat a griddle pan and brush with the oil. Season the chicken and griddle for about 2-4 minutes each side, until cooked through. Remove from the pan and set aside. Add the pepper to the pan and cook for about 5 minutes until tender. Blend together the ingredients for the dressing and season well. Peel the pepper slices. Arrange the salad leaves on 2 plates, then add the pepper, tomatoes and spring onions. Spoon over the dressing. Slice the chicken and place on top of the salad, then sprinkle with coriander.

Excerpted from 101 Fantastic Low-Carb Recipes, by Nicola Grimes. Published by Duncan Baird Publishers, copyright © 2006.

From the Cookbook

101 Fantastic Low-Carb Recipes

101 Fantastic Low-Carb Recipes

Photos By: William Lingwood
Photo By: William Lingwood

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