DINNER

Chopped Chicken Salad

Prep 15 Mins • Cook 0 Mins • Serves 4

Ingredients

• 1 small bunch coriander (3.5 oz)
• 4 tbsp olive oil (2 fl oz)
• 2 tbsp red wine vinegar (1 fl oz)
• 1 tbsp honey (0.7 fl oz)
• Sea salt, to taste
• Ground black pepper, to taste
• 1 tbsp olive oil (0.5 fl oz)
• 1 cup corn kernels, fresh, frozen or tinned (6.3 oz)
• 16 oz roast chicken (rotisserie style), shredded (1 lb)
• 1 large head cos lettuce, roughly chopped (1.3 lb)
• 1 small red onion, diced (3.5 oz)
• 1 medium cucumber, diced (10.6 oz)
• 12 cherry tomatoes, halved (10.6 oz)
• 2 avocados, pitted, diced (10.6 oz)
• 1/2 cup walnuts (2.3 oz)

Method

1. Add the coriander, 60mls of olive oil, red wine vinegar and honey to a food processor or small blender and pulse until combined. Season with salt and pepper, to taste. Leave as a chunkier mixture or pulse until smooth depending on your preference. Set aside until ready to serve.

2. Heat 1 tbsp of olive oil in a small non-stick pan over medium heat. Pat the corn dry with a paper towel and add the corn kernels to the pan. Sear, without stirring, for 2-3 minutes before stirring. Add the roast chicken and season with salt and pepper, if desired. Once the chicken is heated through, remove from heat.

3. Place 1/4 of the chopped lettuce in each bowl. Top with the diced onion, diced cucumbers, halved tomatoes, and 1/2 diced avocado each. Transfer 1/4 of the corn and chicken mixture into each salad, then garnish with the walnuts and prepared dressing before serving.

Nutritional Information

Per serve

Nutritionist
Certified Dietician and Nutritionist with a Masters of Science in Dietetics and Nutrition.
This recipe and the nutritional value provided are for general information purposes only and should not be taken as health or nutritional advice. Whilst our recipes are created by certified nutritionists, we recommend that you consult with a qualified health professional in relation to your individual requirements.