RAINBOW CHICKEN SALAD
Oct 14, 2015This salad is perfect for warmer weather and easy to whip up and take for lunches. I will often make a batch, keep it separate from the dressing and it will last a few days. What love about this salad is not only that it tastes great but it is full of texture with so many crisp vegetables, shredded chicken, soft sun dried tomatoes, crunchy walnuts and then a creamy dressing. It also looks fantastic with so many bright colours so you can be sure your getting a good mix anti-oxidants and micronutrients. If you are someone with a sensitive tummy or digestive system then try light steaming the veg as an all raw meal for you is not the way to go.
Serves 4
Ingredients
2 poached chicken breasts, shredded
¼ purple cabbage, shredded
½ cup sundried tomatoes, finely chopped
Handful of parsley, chopped
¼ cup goji berries
½ cup pumpkin seeds
1 full stalk of celery, finely chopped
1 large handful of snow peas, finely sliced
2 large handfuls of spinach/watercress, chopped
1 cup walnuts, roughly chopped
1 small sweet potato, julienned or grated (raw)
Dressing: 1 heaped tablespoon nut butter, 6 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, juice form ½ lemon, 1 teaspoon honey, pinch of salt and pepper.
Directions
Combine all of the salad ingredients into a large bowl. Make up the dressing and then pour over the salad.
