Avocado chicken salad

Delicious protein-rich salad that is ready on the table and is ideal for before or after exercise.

What do you need?

For two persons:

  • 150 g quinoa

  • 20 g parsley, finely chopped

  • 150 g chicken fillet

  • 4 tbsp olive oil

  • 1 lemon

  • 1 avocado, cleaned

  • 10 radishes, thinly sliced

  • 2 tbsp cashew nuts

  • parsley

  • salt, pepper and herbs to taste

  • Also needed: grill pan, cheese slicer


  1. Cook the quinoa with salt according to the instructions on the package. Drain the cooking liquid. Stir in the parsley.

  2. Sprinkle the chicken on both sides with salt and pepper. Brush with a thin layer of oil. Heat the grill pan and grill the chicken for 3 minutes, turn the chicken fillet a quarter turn and grill for another 3 minutes. Turn the chicken over and grill the other side for about 4 minutes.

  3. Cut the chicken diagonally into thin strips and stir into the quinoa.

  4. Shave slices of avocado with the cheese slicer and curl them up slightly.

  5. Divide between two deep plates and season with lemon juice, salt, pepper and herbs. Garnish the salad with the avocado, radish slices, cashew nuts and parsley.

    Tip: Wash a few young radish leaves and garnish the salad for a nice spicy taste.

    Vega variation: Replace the chicken fillet with apple segments and young sprouts.

    STORAGE TIP Take the salad with you in a sealable container for lunch.

Nutritional values

Calories (kcal) 692
Fat 41.3g
Carbohydrates 64.7g
Protein 15.8g

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