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Spring Chicken Salad

recipe-difficulty
Not too tricky
recipe-serves
2-3
ready-in
20 mins
Spring Chicken Salad

The perfect spring salad for any occasion and one bound to impress with its colourful spread. You’ll be bounding with energy like a spring chicken from the benefits of greens, good fats found in goats cheese and almonds, protein found in chicken, immune bolstering vitamins from blueberries plus added zinc and B vitamins from Chicken Bone Broth Miso Ramen. This is the kind of chicken salad we’d cross the road for!  

Main Meals
Australian Inspired
Pantry Items
View in metric

2 tbsp Chicken Bone Broth Chicken Miso Ramen

1 avocado, sliced

1 cup blueberries

2 cups of rocket

1 cup cucumber, diced

2 chicken breast

½ cup almonds

100g goat cheese or feta crumbled

Juice of ½ lemon 

2 tbsp apple cider vinegar

¼ cup olive oil

Salt

Pepper

  1. Pound the chicken breast to 1/2 inch thickness by placing them between baking paper and gently pound with a rolling pin, remove baking paper, then season with salt and pepper.
  2. Fry chicken breast for 4 minutes on the first side until golden brown, then turn and fry for another 3 to 5 minutes on the other side until fully cooked through.
  3. Slice into strips
  4. Mix together lemon juice, apple cider vinegar, olive oil, broth and salt until combined.
  5. Place the salad ingredients and chicken on a large salad dish, drizzle with salad dressing.