It’s a green, clean salad machine this one! Packed full of everything you could ever want in a salad to leave you feeling fresh, full and satisfied. No reaching for the extra snacks after this goddess salad granting all your wishes of getting proteins, good fats, and a super hit of nourishment with the addition of our Super Greens + Reds. Plus the brilliance of bone broth to support immunity, gut wellbeing and energy. The best part about these salad jars is you can make, take and shake your way to an easy and healthy salad on a busy day.
Cut chicken breast horizontally into 2 equal fillets.
Place chicken and sweet potato and chickpeas on a lined baking tray with spices, a sprinkle of salt, pepper and chicken broth. Drizzle with about 1 tbsp of olive oil. Mix to combine.
Bake for 20 minutes or until chicken is cooked through and sweet potato is golden and caramelised. Set aside to cool.
Meanwhile combine avocado, basil, dill, chives, 1 cup of baby spinach, garlic, ¼ cup of olive oil, lemon juice, pinch of salt, savoury flakes and Super Greens + Reds in a blender. Blend until smooth and creamy.
Build your salad jars by dividing the dressing equally between the two jars, placing in large dollops. Then add remaining salad ingredients in layers over the top. Place a lid on the jar and refrigerate.
When ready to serve, tip out into a jar then toss the dressing though the salad.
Preheat the oven to 200°C.
Cut chicken breast horizontally into 2 equal fillets.
Place chicken and sweet potato and chickpeas on a lined baking tray with spices, a sprinkle of salt, pepper and chicken broth. Drizzle with about 1 tbsp of olive oil. Mix to combine.
Bake for 20 minutes or until chicken is cooked through and sweet potato is golden and caramelised. Set aside to cool.
Meanwhile combine avocado, basil, dill, chives, 1 cup of baby spinach, garlic, ¼ cup of olive oil, lemon juice, pinch of salt, savoury flakes and Super Greens + Reds in a blender. Blend until smooth and creamy.
Build your salad jars by dividing the dressing equally between the two jars, placing in large dollops. Then add remaining salad ingredients in layers over the top. Place a lid on the jar and refrigerate.
When ready to serve, tip out into a jar then toss the dressing though the salad.
Green Goddess Chicken Salad Jars
With Chicken Bone Broth and Super Greens + Reds
Not too tricky
2
1 hour
It’s a green, clean salad machine this one! Packed full of everything you could ever want in a salad to leave you feeling fresh, full and satisfied. No reaching for the extra snacks after this goddess salad granting all your wishes of getting proteins, good fats, and a super hit of nourishment with the addition of our Super Greens + Reds. Plus the brilliance of bone broth to support immunity, gut wellbeing and energy. The best part about these salad jars is you can make, take and shake your way to an easy and healthy salad on a busy day.
Cut chicken breast horizontally into 2 equal fillets.
Place chicken and sweet potato and chickpeas on a lined baking tray with spices, a sprinkle of salt, pepper and chicken broth. Drizzle with about 1 tbsp of olive oil. Mix to combine.
Bake for 20 minutes or until chicken is cooked through and sweet potato is golden and caramelised. Set aside to cool.
Meanwhile combine avocado, basil, dill, chives, 1 cup of baby spinach, garlic, ¼ cup of olive oil, lemon juice, pinch of salt, savoury flakes and Super Greens + Reds in a blender. Blend until smooth and creamy.
Build your salad jars by dividing the dressing equally between the two jars, placing in large dollops. Then add remaining salad ingredients in layers over the top. Place a lid on the jar and refrigerate.
When ready to serve, tip out into a jar then toss the dressing though the salad.
Preheat the oven to 200°C.
Cut chicken breast horizontally into 2 equal fillets.
Place chicken and sweet potato and chickpeas on a lined baking tray with spices, a sprinkle of salt, pepper and chicken broth. Drizzle with about 1 tbsp of olive oil. Mix to combine.
Bake for 20 minutes or until chicken is cooked through and sweet potato is golden and caramelised. Set aside to cool.
Meanwhile combine avocado, basil, dill, chives, 1 cup of baby spinach, garlic, ¼ cup of olive oil, lemon juice, pinch of salt, savoury flakes and Super Greens + Reds in a blender. Blend until smooth and creamy.
Build your salad jars by dividing the dressing equally between the two jars, placing in large dollops. Then add remaining salad ingredients in layers over the top. Place a lid on the jar and refrigerate.
When ready to serve, tip out into a jar then toss the dressing though the salad.
