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Time
40 min
Level
Basic
Author
recipesplus

Chicken, avocado and quinoa salad

main-course
gluten-free
quinoa
cashew-nut
avocado
curry
corn
tomato
spring-onion
Instructions
1
Cook the quinoa in boiling, salted water for about 12 minutes until swollen and tender. Drain well and leave to cool.
2
Heat the sunflower oil in a frying pan and sauté the chicken for about 5 minutes, turning frequently until golden and cooked through. Sprinkle with the curry powder and cook for a further 1 minute. Lift out onto a plate.
3
Add the cashews to the frying pan and cook for about 2 minutes until lightly browned. Halve and pit the avocado and peel away the skin. Slice the flesh and mix with the lime juice.
4
Put the quinoa in a large bowl and stir in the chicken, cashews, avocado and lime juice, sweetcorn, sliced spring onions and chopped tomatoes. Season to taste and stir in the remaining oil.
Micro nutrients
Total weight
620.88g
Carbs
102.48g
Dietary fiber
12.75g
Sugar
9.03g
Fats
52.71g
Saturated
9.43g
Poly
10.35g
Mono
26.71g
Proteins
91.75g
Calcium
47.12%
Iron
298.5%
Magnesium
200.12%
Vitamin A
81.07%
Vitamin C
126.78%
Vitamin B6
1.18%
Vitamin D
0mg
Vitamin B12
0mg
Cholesterol
255.25%
Sodium
121.7%
Potassium
179.58%
Percentages are based on a diet of 2000 calories a day.
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