Chopped Green Chicken Salad

Prep Time: 5 mins
Cook Time: 15 mins
Course: Lunch, Salad
Dietary Requirements: Gluten Free


  • 150 grams 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 juice
  • 1.5 teaspoon olive oil extra virgin
  • 1/2 tablespoon pepitas 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.

NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.

If you’re looking for sustainable weight loss, why not check out our 28 By Sam Wood Weight Loss Program?

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Posted by I Quit Sugar

In May 2018 Sarah Wilson closed her website for I Quit Sugar, and appointed Sam Wood as the sole custodian of all the recipes that were freely available on the IQS blog. At 28 we are committed to the cause of reducing processed sugar in our diets, so we have pledged that all freely available recipes remain free and available to the public. You can find them all at