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Veetee Recipe

Peruvian Chicken & Avocado Salad

Easy 2 Servings
If you’re looking to broaden your experience of the culinary world from within your own kitchen, here’s a recipe for you. Our Peruvian Chicken & Avocado Salad offers a great alternative to heavy curries, bursting with fresh ingredients.  

What you need to get


  • 1 tray VeeTee Wholegrain Brown Rice & Quinoa

  • 100g tinned sweetcorn

  • 2 tsp extra virgin olive oil

  • 75g cherry tomatoes, quartered

  • fresh coriander leaves roughly chopped

  • 2 spring onions, trimmed and finely sliced

  • 1 lime zest and juice

  • ½ long red chilli, finely chopped (deseed if you don’t like it too hot)

  • 1 ripe but firm avocado

  • 200g skinless, cold, cooked roast chicken, cut into chunky pieces


What you need to do


  1. Tip the VeeTee wholegrain and quinoa rice into a bowl, fluff with a fork and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.

  2. Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice.

  3. Add the chicken pieces and avocado to the salad and toss gently together before serving.



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Peruvian Chicken & Avocado Salad

Peruvian Chicken & Avocado Salad If you’re looking to broaden your experience of the culinary world from within your own kitchen, here’s a recipe for you. Our Peruvian Chicken & Avocado Salad offers a great alternative to heavy curries, bursting with fresh ingredients.  

What you need to get


  • 1 tray VeeTee Wholegrain Brown Rice & Quinoa

  • 100g tinned sweetcorn

  • 2 tsp extra virgin olive oil

  • 75g cherry tomatoes, quartered

  • fresh coriander leaves roughly chopped

  • 2 spring onions, trimmed and finely sliced

  • 1 lime zest and juice

  • ½ long red chilli, finely chopped (deseed if you don’t like it too hot)

  • 1 ripe but firm avocado

  • 200g skinless, cold, cooked roast chicken, cut into chunky pieces


What you need to do


  1. Tip the VeeTee wholegrain and quinoa rice into a bowl, fluff with a fork and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.

  2. Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice.

  3. Add the chicken pieces and avocado to the salad and toss gently together before serving.