Potato, pesto & sausage traybake
Use sausages as the base for this easy summer traybake. It's packed with artichokes, new potatoes, butter beans, tomatoes and fresh pesto, and is delicious with crusty bread
Green goddess chicken salad
Serves 2
Easy
Prep:
Cook:
Kick-start summer with a chicken salad that's bursting with colours and flavours, including basil, jalapeño and lime. It also boasts four of your five-a-day
Skip to ingredients
- 1 large avocadostoned, peeled and chopped
- ½ tbsp olive oil
- 1 limezested and juiced
- ½ jalapeñodeseeded
- ½ small bunch of basiltorn
- ½ cucumbersliced diagonally
- 2 medium eggs
- 3 Little Gem lettucesquartered
- 50g sundried tomatoes
- 2 cooked skinless chicken breastsshredded
- 2 spring onionsshredded
- 200g cooked quinoa
- 1 tbsp chopped pistachios
Nutrition: Per serving
- kcal646
- fat28g
- saturates6g
- carbs38g
- sugars18g
- fibre15g
- protein53g
- salt0.6g
Method
step 1
Put the avocado, oil, lime zest and juice, jalapeño, basil, half the cucumber and 1 tbsp water in a blender and blitz until smooth. Season to taste, then set aside in the fridge until ready to use.
step 2
Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve, then set aside.
step 3
Toss the lettuce quarters with the sundried tomatoes, cooked chicken, the spring onions and remaining cucumber. Spread the cooked quinoa over the base of a serving plate, then top with the chicken salad, eggs and the dressing. Scatter over the pistachios and serve.
