Low-carb chicken avocado salad with pine nuts

Low-carb chicken avocado salad with pine nuts: juicy chicken, creamy avocado, rocket, cherry tomatoes and a lemon dressing – satisfying and fresh.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 650 kcal per serving
• Protein: 50 g
• Fat: 45 g
• Carbs: 10 g

Ingredients

• 300 g chicken breast
• 1 avocado
• 150 g cherry tomatoes
• 100 g rocket
• 50 g pine nuts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Toast the pine nuts in a dry frying pan until golden brown and take them out straight away so they don't darken further.
2. Cut the chicken breast into pieces and fry them in olive oil on all sides until cooked through. Season with salt and pepper.
3. Wash the rocket, dry it well and halve the cherry tomatoes. Cut the avocado into pieces.
4. Put the rocket, cherry tomatoes, avocado, chicken and pine nuts in a large bowl and toss everything loosely.
5. Drizzle the lemon juice over the salad and fold everything in carefully so the avocado keeps its shape.
6. Serve the salad straight away while the chicken is still slightly warm and the pine nuts have their full flavour.

Good to know

A salad like this is quietly satisfying and still full of flavour. Fresh, creamy and with just the right bite.

Swaps

Pine nuts → walnuts (more omega-3 fatty acids); chicken breast → turkey breast (similar protein content, often a little leaner); rocket → lamb's lettuce (milder, also contains folate); lemon juice → lime juice (just as fresh, also contains vitamin C).

Allergens

The recipe contains pine nuts, which can cause allergic reactions in sensitive people. Well suited to children in small pieces, and no problem during pregnancy with fully cooked chicken.

Dairy-free recipes