Chicken Green Goddess Salad
Chicken Green Goddess Salad



  • 1 avocado, chopped
  • ½ tbsp olive oil
  • 1 lime, zest and juice
  • 1 jalapeño, deseeded
  • ½ bunch of basil, torn
  • ½ cucumber, sliced
  • 2 eggs
  • 3 Little Gem lettuces, cut into quarters
  • 50g sundried tomatoes
  • 2 cooked chicken breasts, shredded
  • 2 chopped spring onions
  • 200g cooked quinoa
  • 1 tbsp chopped pistachio nuts
  • Chuck the avocado, lime juice and zest, oil, jalapeño, basil, half the chopped cucumber, and a tbsp of water in a blender to blitz until smooth. Season well. Meanwhile, cook the eggs for 7 mins, then rinse under a cold tap before peeling and halving.
  • Toss the lettuce with the tomatoes, cooked chicken, the remaining cucumber and the spring onion. Spread the quinoa over a serving plate, and top with the chicken salad, eggs, and your freshly-made dressing. Scatter with nuts, and serve.
10 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box