Chicken Broccoli Beetroot Salad With Avocado Pesto Recipes

CHICKEN, BROCCOLI & BEETROOT SALAD WITH AVOCADO PESTO

Chicken, broccoli & beetroot salad with avocado pesto image

This superfood supper is packed with ingredients to give your body a boost, such as red onion, nigella seeds, walnuts, rapeseed oil and lemon

Provided by Emily Kydd

Time 30m

Number Of Ingredients 13

Ingredients

250g thin-stemmed broccoli
2 tsp rapeseed oil
3 skinless chicken breasts
1 red onion , thinly sliced
100g bag watercress
2 raw beetroots (about 175g), peeled and julienned or grated
1 tsp nigella seeds
small pack basil
1 avocado
½ garlic cloves , crushed
25g walnut halves , crumbled
1 tbsp rapeseed oil
juice and zest 1 lemon

Steps:

Bring a large pan of water to the boil, add the broccoli and cook for 2 mins. Drain, then refresh under cold water. Heat a griddle pan, toss the broccoli in 1⁄2 tsp of the rapeseed oil and griddle for 2-3 mins, turning, until a little charred. Set aside to cool. Brush the chicken with the remaining oil and season. Griddle for 3-4 mins each side or until cooked through. Leave to cool, then slice or shred into chunky pieces.
Next, make the pesto. Pick the leaves from the basil and set aside a handful to top the salad. Put the rest in the small bowl of a food processor. Scoop the flesh from the avocado and add to the food processor with the garlic, walnuts, oil, 1 tbsp lemon juice, 2-3 tbsp cold water and some seasoning. Blitz until smooth, then transfer to a small serving dish. Pour the remaining lemon juice over the sliced onions and leave for a few mins.
Pile the watercress onto a large platter. Toss through the broccoli and onion, along with the lemon juice they were soaked in. Top with the beetroot, but don't mix it in, and the chicken. Scatter over the reserved basil leaves, the lemon zest and nigella seeds, then serve with the avocado pesto.

Nutrition Facts : Calories 320 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.3 milligram of sodium

GRILLED CHICKEN WITH AVOCADO PESTO

Grilled Chicken with Avocado Pesto image

Sorry chicken, avocado is the star in this low-carb and protein-packed dish. It helps make a creamy dairy-free pesto that's filled with heart-healthy fats.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 tablespoons extra-virgin olive oil, plus more for brushing the grill grates
Zest of 1 lemon plus 2 tablespoons juice
2 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup pine nuts
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh parsley leaves
1 clove garlic, crushed and peeled
1 large ripe avocado

Steps:

Prepare an outdoor grill or a grill pan for medium heat.
Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers.
Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth.
Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.

Nutrition Facts : Calories 370, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 125 milligrams, Sodium 180 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 40 grams, Sugar 1 grams

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