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Le Chaudron recipe
Salade poulet quinoa avocat
Chicken, quinoa and avocado salad
⏱ 25 minServes 2Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
150 g (5 oz)uncooked quinoa
200 g (7 oz)chicken breast
1avocado
100 g (3½ oz)cherry tomatoes
1 tbspolive oil
1 tbsplemon juice
1 tbspchopped mint
1 pinchsalt and pepper
- 150 g (5 oz) uncooked quinoa
- 200 g (7 oz) chicken breast
- 1 avocado
- 100 g (3½ oz) cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped mint
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the quinoa well in a fine sieve to remove its bitter coating. Drain thoroughly.
- Cook in 300 ml (1¼ cups) salted water, covered, at a gentle simmer for 15 minutes until absorbed.
- Meanwhile, heat a griddle over high heat. Season the chicken breasts and cook for 6 minutes per side.
- The meat should be firm and no longer pink. Rest for 5 minutes before slicing.
- Slice the chicken thinly against the grain.
- Halve and pit the avocado, scoop out the flesh and dice it. Halve the cherry tomatoes.
- Fluff the quinoa with a fork and put it in a medium bowl with the chicken, avocado and tomatoes.
- Whisk the oil, lemon juice, salt and pepper, pour over the salad and sprinkle with chopped mint just before serving.
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