Just chop and toss! This Thai chicken salad is prepared in 15 minutes with no cooking time. It’s crunchy, zesty, super nutritious and insanely delicious! Perfect for a family dinner, or to make on Sunday for lunches during the week.
Place the chicken in a saucepan and pour over enough water to just cover. Season with sea salt and freshly ground black pepper, then cover with a lid. Bring to the boil over high heat, then reduce the heat to medium and simmer for 5 minutes. Add the broccolini to the pan and continue to simmer for 5 minutes. Remove the lid and the broccolini and stand the chicken in the liquid for a further 5 minutes. Drain and shred the chicken.
Arrange the chicken, avocado, broccolini, spinach, cucumber and coriander around a wide bowl.
Add lime juice and olive oil to a small jar and shake to combine.
Drizzle the dressing over the salad bowl and sprinkled with pepitas and season with salt and pepper.