This cucumber, avo and chicken salad is crisp, creamy, and packed with protein. Quick to throw together, easy on the tummy, and the kind of lunch that leaves you feeling energised rather than weighed down.
INGREDIENTS
For the salad:
¼ head iceberg lettuce, shredded
a dozen basil leaves, torn
1 avocado
2 tsp. lemon juice
½ cucumber, peeled
¼ cup walnuts
For the chicken:
2 chicken breast fillets (around 150g each)
1 tbsp. olive oil
1 tbsp. mustard
1 tbsp. honey
For the sauce:
3 tbsp. yogurt
1 tbsp. mayo
1 garlic clove, minced
1 scoop MNT Tasteless Protein
INSTRUCTIONS
Pop the iceberg lettuce into a large bowl, add the torn basil leaves and give it a gentle toss. Divide between two serving bowls.
Season the chicken fillets with salt and rub lightly with olive oil. Heat a dry pan and cook the chicken for about five minutes on each side until golden.
While that’s cooking, mix together the mustard and honey. Brush half of the mixture over the chicken, flip and cook for another minute or so. Repeat on the other side until the chicken is nicely glazed and cooked through. Let it cool slightly, then chop into bite-sized pieces.
Cut the avocado into cubes and drizzle with lemon juice to keep it fresh. Peel and slice the cucumber.
To make the garlic sauce, simply mix all the sauce ingredients together and season with salt and pepper to taste.
Top the salads with the chopped chicken, avocado, cucumber and walnuts. Drizzle over the garlic sauce and serve.
Did you make this WLS-friendly recipe?
