
Devices & Accessories
Chicken and avocado risoni salad
Prep. 10 min
Total 40 min
4 portions
Ingredients
-
chicken tenderloins cut in half lengthways and then into pieces (3 cm)600 g
-
paprika½ tsp
Dressing
-
garlic cloves4
-
lime zest no white pith2 tsp
-
dried chilli flakes (optional)¼ tsp
-
honey20 g
-
sea salt½ tsp
-
ground black pepper½ tsp
-
freshly squeezed lime juice100 g
-
extra virgin olive oil150 g
Risoni
-
carrot cut into pieces (3 cm)110 g
-
spring onion/green onion trimmed and cut into halves, plus extra thinly sliced to serve1
-
piece fresh ginger peeled2 cm
-
water1500 g
-
Chicken stock paste (see Tip)20 g
-
dried risoni pasta250 g
-
frozen peas150 g
-
avocado cut into slices1
-
fresh baby spinach leaves60 g
-
Greek feta crumbled, to serve100 g
Nutrition per 1 portion
Calories
1148.9 kcal /
4807.1 kJ
Protein
37.6 g
Fat
71.9 g
Carbohydrates
90 g
Fibre
9.3 g
Saturated Fat
15.4 g
Sodium
1216.3 mg
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