How To Make Chicken, Broccoli & Beetroot Salad with Avocado Pesto
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 chicken breasts, cooked and shredded
- 2 cups of broccoli florets
- 1 cup of cooked beetroot, sliced
- 1 avocado
- 1 cup of fresh basil leaves
- 1/4 cup of pine nuts
- 2 cloves of garlic
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Instructions
-
In a large bowl, combine the shredded chicken, broccoli florets, and sliced beetroot.
-
In a food processor, blend the avocado, basil leaves, pine nuts, garlic, lemon juice, salt, and pepper until smooth.
-
Pour the avocado pesto over the chicken and vegetables and toss until everything is well coated.
-
Serve the salad chilled and enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 40mg
- Sodium : 120mg
- Total Carbohydrates : 22g
- Dietary Fiber : 9g
- Sugars : 6g
- Protein : 25g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
