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!
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
2 tbsp Chicken Bone Broth Chicken Miso Ramen
- Pound the chicken breast to 1cm thickness by placing them between baking paper and gently pound with a rolling pin, remove baking paper, then season with salt and pepper.
- 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.
- Slice into strips
- Mix together lemon juice, apple cider vinegar, olive oil, broth and salt until combined.
- Place the salad ingredients and chicken on a large salad dish, drizzle with salad dressing.