3 Greens Salad with Baby Potatoes & Chicken
Boost your greens with this delicious summer salad, using green beans, spinach leaves and avocado. Simply delicious drizzled with Eta Avocado & Garlic Dressing.
Makes 4
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients
500g baby potatoes
250g green beans
100g baby spinach leaves
2 cooked chicken breasts, shredded
1-2 avocados, diced
250mL bottle Eta Avocado & Garlic Dressing
Mint and basil to garnish
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Gently boil the potatoes in salted water until tender, drain, slice in half and set aside. Step 2
Bring a pot of water to the boil and quickly blanch the beans. Plunge beans into cold water, drain, slice and set aside. Step 3
Into a large bowl add the spinach, potatoes, beans, chicken and avocados. Gently mix to combine. Step 4
Transfer to a serving platter or bowl. Step 5
Drizzle over approximately ¼ cup of Eta Avocado & Garlic Dressing. Step 6
Top with finely sliced mint and basil. Tips
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Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
500 g baby potatoes
2
250 g green beans
3
100 g baby spinach leaves
4
2 cooked chicken breasts, shredded
5
1-2 avocados, diced
6
250 mL bottle Eta Avocado & Garlic Dressing
7
Mint and basil to garnish
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