“Eat your greens” chicken salad

This chicken salad is packed full of greens for a filling and healthy lunch


Superfood pesto


1.Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
2.Place stock, peppercorns and bay leaf in a medium saucepan over medium heat. Add chicken; if chicken is not covered by stock, add enough water to submerge. Bring to the boil; reduce heat to low, cook for 4 minutes. Cover pan, turn off heat; stand for 30 minutes.
3.Meanwhile, place brussels sprouts on tray, drizzle with half the oil; toss to coat. Turn sprouts cut-side up; season. Roast for 20 minutes or until crisp and golden.
4.Make superfood pesto.
5.Place kale and remaining oil in a large bowl; season with sea salt. Using your hands, rub oil and salt into kale until kale softens.
6.Remove chicken from poaching liquid; shred coarsely.
7.Divide kale, brussels sprouts, chicken, avocado, almonds and pesto among bowls. Season to taste.

Superfood pesto

8.Blend or process ingredients, except spirulina, until smooth. Transfer to a small bowl; stir through spirulina. Season to taste.

Spirulina is available from supermarkets and health food stores. Leftover pesto can be covered with a thin layer of oil in a small airtight container, then refrigerated for up to 4 days.


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