Calories
Protein
Carbs
Fats
CHICKEN, AVOCADO & STRAWBERRY SALAD
Servings: 2
Prep Time: 9 minutes
Nutritional values per serving:
calories 337, protein 22.5g, fat 22.7g (saturated 5g), carbs 10.5g (sugar 8.3g), sodium 0.53g
INGREDIENTS
- Add the yogurt, lemon juice and olive oil to a bowl. Season with salt and pepper and stir to combine. You want a pouring consistency similar to double cream. If the dressing is too thick you can let it down by stirring in a little milk or dairy-free milk such as almond milk.
- Add the chicken, avocado, strawberries and spinach to a large bowl. Pour over the dressing and gently toss together, being careful not to break up the avocado.
- Scatter over the peanuts.
METHOD
- Combine the five spice, black pepper and soy sauce in a bowl. Add the beef and coat well. Set aside to marinate.
- Blanch the broccoli in boiling water for 2 minutes. Drain and refresh in cold water.
- Heat 2 teaspoons of oil in a wok or large non-stick frying pan on high heat. Stir-fry the beef strips for 2 to 3 minutes, or until nicely browned. Remove and set aside.
- Heat the remaining oil and add the garlic, ginger, chilli, cashew nuts and broccoli and stir-fry for 2 minutes.
- Add the oyster sauce, honey, lime zest and beef and stir-fry for another minute to warm the beef.
- Remove from the heat and add the lime juice and spring onions and toss to combine.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food