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Rainbow chicken salad

  • 0:10 Prep
  • 0:15 Cook
  • 2 Servings


  • 250g chicken breast fillet
  • 1 avocado, sliced
  • 130g (1/2 cup) Jalna Greek Natural Yoghourt
  • 2 tablespoons 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


  • 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.

Source: taste.com.au


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