Chicken and avocado risoni salad

Name: Chicken and avocado risoni salad
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 600 g chicken tenderloins; ½ tsp paprika; 4 garlic cloves; 2 tsp lime zest; 20 g honey; ½ tsp sea salt; ½ tsp ground black pepper; 100 g freshly squeezed lime juice; 150 g extra virgin olive oil; 110 g carrot; 1 spring onion/green onion; 2 cm piece fresh ginger; 1500 g water; 20 g Chicken stock paste; 250 g dried risoni pasta; 150 g frozen peas; 1 avocado; 60 g fresh baby spinach leaves; 100 g Greek feta

3.7 61 évaluations

Prép. 10min

Total 40min

4 portions

Ingrédients

chicken tenderloins cut in half lengthways and then into pieces (3 cm)
600 g
paprika
½ tsp

Dressing

garlic cloves
4
lime zest no white pith
2 tsp
dried chilli flakes (optionnel)
¼ tsp
honey
20 g
sea salt
½ tsp
ground black pepper
½ tsp
freshly squeezed lime juice
100 g
extra virgin olive oil
150 g

Risoni

carrot cut into pieces (3 cm)
110 g
spring onion/green onion trimmed and cut into halves, plus extra thinly sliced to serve
1
piece fresh ginger peeled
2 cm
water
1500 g
Chicken stock paste (see Tip)
20 g
dried risoni pasta
250 g
frozen peas
150 g
avocado cut into slices
1
fresh baby spinach leaves
60 g
Greek feta crumbled, to serve
100 g