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Avocado, artichoke and chicken salad
25 min.
Easy
4.35 €
6 people
6 Ingredients- 1
1 avocado - 2
1 spring onion (scallion) - 3
200 g cooked chicken - 4
200 g artichoke heart - 5
chives - 6
4 tablespoons french dressing (vinaigrette) - Total weight: 835 grams
Step by step recipe
Stage 2 - 5 min.
Stage 3 - 5 min.
Stage 4 - 5 min.
Stage 5 - 1 min.
Stage 6 - 2 min.
If you don't have any chicken, you can use another type of white meat.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 770 RDI=300 % | 50 RDI=4 % | 310 RDI=50 % | 910 RDI=50 % | 3,820 RDI: 50 % |
| Per 100 g | 90 RDI=40 % | 5 RDI=1 % | 40 RDI=6 % | 110 RDI=5 % | 460 RDI: 5 % |
| Per person | 130 RDI=50 % | 7 RDI=1 % | 50 RDI=8 % | 150 RDI=8 % | 640 RDI: 8 % |
- For 6 people : 5.60 €
- Per person : 0.95 €
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Artichoke heart
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Cooked chicken
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French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Warm lentil salad, Cherry tomato and green bean salad, Cervelas salad, Salad greens and small omelette, Warm Leek and Potato Salad, ... See them all 70
Avocado
You can get more informations, or check-out other recipes which use it, for example: Avocado with Sautéed Prawns , Creamy cauliflower and avocado salad, The avocado stone stops the flesh turning brown, Verrine of avocado mousse and crab, Avocado and celery remoulade, ... See them all 35
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)