Green goddess chicken salad

• avocado↗1 large

  stoned, peeled and chopped

• olive oil↗½ tbsp tbsp
• lime↗1

  zested and juiced

• jalapeño↗½

  deseeded

• basil↗½ small bunch of

  torn

• cucumber↗½

  sliced diagonally

• medium eggs↗2
• Little Gem lettuces↗3

  quartered

• sundried tomatoes↗50g g
• cooked skinless chicken breasts↗2

  shredded

• spring onions↗2

  shredded

• cooked quinoa↗200g g
• chopped pistachios1 tbsp tbsp

Step-by-step instructions

1. 1

   Put the avocado, oil, lime zest and juice, jalapeño, basil, half the cucumber and 1 tbsp water in a blender and blitz until smooth. Season to taste, then set aside in the fridge until ready to use.

2. 2

   Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve, then set aside.

3. 3

   Toss the lettuce quarters with the sundried tomatoes, cooked chicken, the spring onions and remaining cucumber. Spread the cooked quinoa over the base of a serving plate, then top with the chicken salad, eggs and the dressing. Scatter over the pistachios and serve.