Name: “Eat your greens” chicken salad
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 litre (4 cups) chicken stock; 1 teaspoon whole black peppercorns; 1 bay leaf; 2 x200g chicken breast fillets; 200 g brussels sprouts, halved; 2 tablespoons extra virgin olive oil; 250 g green kale, stems discarded, shredded finely; 1 medium avocado (250g), cut into wedges; 2 tablespoons roasted almonds, chopped coarsely; Superfood pesto; ½ cup firmly packed basil leaves; ½ cup (50g) finely chopped green kale leaves; ¼ cup (40g) roasted almonds; ¼ cup (20g) finely grated parmesan; 2 teaspoons lemon juice; 1 small clove garlic, peeled; ⅓ cup (80ml) extra virgin olive oil; 1 teaspoon spirulina powder (see tip)

Ingredients

1 litre (4 cups) chicken stock

1 teaspoon whole black peppercorns

1 bay leaf

2 x200g chicken breast fillets

200 g brussels sprouts, halved

2 tablespoons extra virgin olive oil

250 g green kale, stems discarded, shredded finely

1 medium avocado (250g), cut into wedges

2 tablespoons roasted almonds, chopped coarsely

Superfood pesto

½ cup firmly packed basil leaves

½ cup (50g) finely chopped green kale leaves

¼ cup (40g) roasted almonds

¼ cup (20g) finely grated parmesan

2 teaspoons lemon juice

1 small clove garlic, peeled

⅓ cup (80ml) extra virgin olive oil

1 teaspoon spirulina powder (see tip)

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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