Chicken, broccoli & beetroot salad with avocado pesto

Recipe Name: Chicken, broccoli & beetroot salad with avocado pesto
Food Element: 250g skinny-stemmed broccoli 2 tsp rapeseed oil 3 skinless chicken breasts 1 red onion, thinly sliced 100g bag watercress 2 raw beetroots (approximately 175g), peeled and julienned or grated 1 tsp nigella seeds For the avocado pesto little pack basil 1 avocado  garlic cloves, crushed 25g walnut halves, crumbled 1 tbsp rapeseed oil juice and zest 1 lemon	Cooking Process: Bring a large pan of water to the eruption, join the broccoli and cook for 2 mins. Drain, then refresh out cold cool water. Heat a griddle pan, throw the broccoli in 12 tsp of the rapeseed oil and griddle for 2-3 mins, turning, until a tiny charred. Set aside to chilly. Brush the chicken once the remaining oil and season. Griddle for 3-4 mins each side or until cooked through. Leave to distant, later slice or shred into chunky pieces. Next, make the pesto. Pick the leaves from the basil and permit a handful to intensity the salad. Put the settle in the little bowl of a food processor. Scoop the flesh from the avocado and strengthen the food processor as soon as the garlic, walnuts, oil, 1 tbsp lemon juice, 2-3 tbsp chilly water and some seasoning. Blitz until serene, in addition to transfer to a small serving plate. Pour the unshakable lemon juice following more the sliced onions and depart for a few mins. Pile the watercress onto a large platter. Toss through the broccoli and onion, along subsequently the lemon juice they were soaked in. Top gone the beetroot, but dont union it in, and the chicken. Scatter more than the reserved basil leaves, the lemon zest and nigella seeds, with dispel gone the avocado pesto.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe.