Pesto Chicken and Avocado Salad

Chicken and Avocado simply mixed with Pesto flavoured mayonnaise served with green salad leaves or spinach makes a satisfying lunch to eat in or take to work. Total net carbs per portion is 2 g.

I have used chicken thighs in my recipe as I find they are tastier and cheaper than breast meat, however you can easily replace with breasts if this is your preference without changing the net carbs.

Avocado is so good for you as they are a great source of vitamins including C, E and K and other nutrients including potassium, beta-carotene and Omega-3. They are very low in sugar content and high in fibre which is ideal for making you feel full for longer.

Chicken and avocado pesto salad

A tasty easy lunch dish to satisfy your midday lunch requirements.

Course Lunch, Salad
Cuisine General
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Portions
Calories 353 kcal
Author SharonBye

Ingredients

  • 3 Chicken thighs
  • 1 tbsp Pesto
  • 1 tbsp Mayonnaise
  • 1 Avocado
  • Salt and pepper

Instructions

  1. Place the chicken on a baking sheet and cook in a preheated oven (170 C Gas 4) for about 15 to 20 minutes until cooked through. Be careful to not over cook as this will dry the chicken out.

  2. Remove and cut into small bite size pieces whilst still warm. Place in a bowl and mix in the pesto. As the chicken is still warm the flavours from the pesto will permeate the meat.

    Cover and leave to cool.

  3. Mix in the mayonnaise and season to taste.

  4. Serve with green leaves. 

Recipe Notes

Nutrients per serving

Cals                       353

Protein                   22 g

Carbs                         2 net g

Fat                            29 g

 

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