bbq chicken and avocado salad
Per serving : 396kCal / Carbs 31g / Protein 23g / Fat 20g
Ingredients
2 chicken breast (240g), sliced into strips
2 tsp olive oil
1/2 pineapple, peeled & cut into wedges
60g spinach
200g avacado, sliced
FOR THE SAUCE
1 tbsp vegetable oil
3 tbsp chunky peanut butter
3 tbsp hoisin sauce
60ml lime juice
60ml water
TO SERVE
25g coriander, leaves picked
How to make it
- Bring a saucepan to medium heat and add all dressing ingredients. Stir constantly with a whisk and cook for 4-5 minutes or until the sauce is thick and smooth. Transfer to a bowl and set aside.
- Next, place chicken in a medium bowl with olive oil and toss to coat. Season with salt & pepper.
- Heat a chargrill BBQ plate on medium-high heat. Cook chicken for about 7 minutes on each side, or until fully cooked through. Remove form the heat, cover with tinfoil and set aside.
- Add pineapple and cook each side for 2-3 minutes, or until slightly charred.
- Lay spinach across a large serving plate, then arrange chicken, pineapple and avocado on top.
- Pour satay sauce all over and sprinkle with coriander.