Avocado and Chicken Salad with Pomegranates and Brown Rice

Name: Rukmini Iyer Avocado and Chicken Salad | Easy Chicken Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 2–4
Ingredients: 300g brown rice; 2 avocados; 2 large free-range chicken breasts; 1 tsp hot chilli flakes; sea salt and freshly ground black pepper; 3 tbsp olive oil; 2 limes, juice only; 6 tbsp extra virgin olive oil; 30g fresh mint leaves, finely chopped; 2 pomegranates, seeds only; 200g spinach, finely chopped

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

With lightly spiced chicken, avocado and fresh pomegranate seeds this warm and filling salad is a lovely lunch or light dinner for cooler summer days.

Dairy-Free Gluten-Free Tray Bake

Serves 2–4

Total 40 min

Prep 10 min

Cook 30 min

Easy

Introduction from Rukmini Iyer

This simple chicken salad provides a wonderful contrast of flavours and textures. Baked avocado might sound odd, but it’s so delicious, particularly when paired with crisp pomegranate seeds and mildly chilli-spiked chicken. It’s more filling than it looks, so will serve four people as a light main or two hungrier people – by all means scale up the chicken and avocado depending on your audience.