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GREENS CHICKEN SALAD
What's great about it
This vibrant greens chicken salad with salsa verde is a delicious and nutritious powerhouse. Packed with lean protein from the chicken, rich in fibre and vitamins from the fresh greens and kiwifruit, and bursting with antioxidants from the zesty salsa verde, it’s a perfect balance of flavours and nutrients. With its simple ingredients and quick preparation, this salad is not only easy to make but also a satisfying, energising meal that keeps you feeling nourished throughout the day. A perfect option for a healthy lunch or dinner!
Ingredients
Serves 1
SALAD
1/2 baby cos lettuce (romaine), washed and leaves separated
1/2 Lebanese cucumber, sliced
1 kiwi fruit, peeled and sliced
small handful alfalfa sprouts
small handful fresh mint leaves
small handful fresh parsley
sprinkle of pumpkin seeds
120 g poached chicken breast, sliced (see notes)
1/4 avocado, sliced
salsa verde, to serve
SALSA VERDE
1/2 bunch parsley leaves
1/2 bunch mint leaves
1/2 lemon, juiced
40 ml extra virgin olive oil
1 tablespoon apple cider vinegar
Method
FOR THE SALAD
POACH chicken breast and set aside to cool.
TOSS the salad ingredients together in a bowl.
SERVE alongside the sliced chicken breast and avocado and dress with salsa verde
ENJOY.
FOR THE SALSA VERDE
COMBINE all ingredients in a high-powered blender until smooth.
Notes and Inspiration
How to poach a chicken breast
Place 1-2 chicken breasts, 2-3 cups of water, a pinch of salt, juice of 1 lemon and the stems of a bunch of fresh parsley or thyme in a saucepan. Bring to the boil gently, then turn down the heat to very low. Cover and simmer on a gentle heat for 15 minutes (do not boil). Check to see if they are fully cooked through. Remove the chicken breasts and use as required. Enjoy hot or cold.
Other protein sources can be used in place of the chicken such as grilled white fish, tinned tuna or wild salmon. Vegetarians can use cooked tofu, tempeh or organic eggs in place of the chicken for added protein.