Green Abundance Salad Bowl

2 portion - 35 mins

A fresh, herb-filled bowl layered with greens, tender chicken and a creamy avocado dressing. An easy midweek win, designed for everyday lunches - it is light but satisfying enough to keep you full through the afternoon.

PREP AHEAD
Prep ahead steps 1–4. For best results, keep the dressing separate and drizzle just before serving.

• Ingredients

  • 2 chicken breasts

  • 100g dried pasta, we used Fusilli

  • 2 large handfuls spinach

  • ¼ cucumber, chopped into little chunks 

  • ½ avocado, sliced for topping

  • ¼ broccoli head, chopped into small florets

  • Small handful dill

  • Small handful parsley

  • 2 spring onions, finely sliced

  • 2 tbsp toasted seeds (we use this)

  Avocado dressing 

  • ½ avocado

  • 1 tbsp yoghurt

  • 1 tsp mayo

  • 1 lime

  • 2-3 tbsp olive oil

• Method

  STEP 1
  Preheat the oven to 180°C.
  Place the chicken on a lined baking tray, drizzle with olive oil and season well.
  Roast for 25–30 minutes, until cooked through.
  Remove, allow to cool slightly, then shred into small pieces using your hands.

  STEP 2
  Cook the pasta following packet instructions, until al dente.
  Drain and set aside.

  STEP 3
  Steam the broccoli for a few minutes until just tender, then rinse under cold water to keep the colour and texture.

  STEP 4
  Make the dressing by mixing all the avocado dressing ingredients together in a blender, if you prefer a looser dressing add a little water and more olive oil.

  STEP 5
  Once ready to assemble, add the spinach and herbs to the base of a bowl. Top with the pasta, cucumber, chicken, avocado and broccoli.
  Finish with spring onions, toasted seeds and a drizzle of the dressing.