Chopped green chicken salad
Posted: 17/04/2019

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.


  • 150 grams chicken breast
  • 1/4 avocado cubed
  • 1/2 bunch broccolini (baby broccoli) diced into 1cm pieces
  • 1 cup baby spinach
  • 1/2 cucumber diced
  • 1/4 cup coriander (fresh) roughly chopped
  • 1/4 lime juiced
  • 1.5 teaspoon olive oil (extra virgin)
  • 1/2 tablespoon pepitas (pumpkin seeds)


  1. 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.

  2. Arrange the chicken, avocado, broccolini, spinach, cucumber and coriander around a wide bowl.

  3. Add lime juice and olive oil to a small jar and shake to combine.

  4. Drizzle the dressing over the salad bowl and sprinkled with pepitas and season with salt and pepper.

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