"Eat your greens" chicken salad

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

  • 50 mins preparation
  • Serves 4
  • Print


  • 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)


  • 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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