Quick griddled chicken, avocado and pumpernickel salad
- Published: 26 Apr 16
- Updated: 18 Mar 24
Avocado, griddled chicken and warm pumpernickel bread make this a healthy salad as well as a filling midweek meal.
-
Serves 4
-
Hands-on time 30 min
Advertisement
Ingredients
- 3 tbsp olive oil
- 4 free-range chicken thighs, skinless and boneless, sliced
- 100g pumpernickel bread
- 1 tbsp wholegrain mustard
- Zest and juice 1½ lemons
- 2 tsp clear honey
- 1 ripe avocado, finely sliced
- ½ cucumber, sliced
- 100g radishes, finely sliced
- 100g watercress
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Rub a little oil (about ½ tbsp) over the chicken pieces, then season with salt and pepper. Heat a large griddle or frying pan over a medium-high heat, then fry the chicken pieces for 10 minutes, turning regularly so they gain colour but don’t burn (you may need to do this in batches).
- When the chicken is cooked, set aside in a large salad bowl, brush a little oil over the pumpernickel and put on the griddle pan. Grill the bread for 5 minutes, turning once, until toasted and crunchy. Take the griddle pan off the heat, tear the bread into small pieces and add to the chicken in the bowl.
- Mix the mustard with the lemon zest and juice and the honey, then slowly add the rest of the oil (about 2½ tbsp), whisking until emulsified. Season. Add the avocado, cucumber, radishes and watercress to the bowl, then toss with the dressing. Season to taste and serve straightaway.
Recipe continues after advertising
Advertisement
- Recipe from March 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 321kcals
- Fat
- 19g (3.5g saturated)
- Protein
- 20.3g
- Carbohydrates
- 15.1g (4.1g sugars)
- Fibre
- 4.2g
- Salt
- 0.7g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter