Chopped Green Chicken Salad
This easy and delicious salad recipe is a brilliant way to boost your greens intake, while getting enough lean protein to keep you fuller for longer.
- 150 g chicken breast
- 1/4 avocado cubed
- 1/2 bunch broccolini 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 extra-virgin olive oil
- 1/2 tablespoon pumpkin seeds
For the chicken
- 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.
For the salad
- 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.