Rainbow chicken salad

Cooking Salads Rainbow chicken salad

These colourful rainbow chicken salad jars are perfect for picnics.

Lables: High fibre Low carb Low sodium Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat a chargrill to medium-high. Spray with oil. Season the chicken. Cook for 6 minutes each side or until cooked through. Transfer to a plate and set aside for 5 minutes to rest. Thinly slice.
  2. Meanwhile, place the avocado, yoghourt and lime juice in a bowl. Use a stick blender to blend. Season.
  3. Combine the cabbage and apple in a bowl. Divide avocado mixture among two 600ml jars. Top each with cabbage mixture, tomato, half the spinach, carrot, remaining spinach and chicken. Top with coriander.

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250g chicken breast fillet
1 avocado, sliced
130g Jalna Greek Natural Yoghourt
2 tbsp lime juice
2/3 cup finely shredded red cabbage
1 Granny Smith apple, skin on, cored, thinly sliced
10 baby roma tomatoes, halved
2 cups baby spinach leaves
1 large carrot, peeled, coarsely grated
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Salads
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