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Winter Harvest Salad

Winter harvest salad
  • Serves: 4

  •       

Ingredients

750 g Free range chicken breasts
4 Cloves garlic, peeled and finely sliced
¼ cup Fresh parsley, finely chopped
¼ cup zbasil, finely chopped
1 tsp Smoky paprika
3 tbsp Extra virgin olive oil
Salad
4 cups Shredded silverbeet/spinach/kale
150 g Cooked beetroot, sliced
2 zmedium Shepard avocados, sliced
1 Orange, peeled and cut into thin segments
¼ cup Cups finely sliced red onion or pickled red onion
¼ Cups walnuts, chopped
Avocado dressing
1 Medium Shepard avocado
3 tbsp Natural yoghurt (or coconut for dairy-free option)
2 tbsp Lemon juice
2 tbsp Extra virgin olive oil
½ tsp Dijon mustard
⅓ tsp Honey
3 tbsp Water

Method

1

Marinate the chicken by combining garlic, parsley, basil, smoky paprika and extra virgin olive oil in a bowl. Season, mix, then add the chicken breasts and toss to coat. Place in fridge to marinate for 1 hour or overnight.

2

When ready to make the salad, heat oven to 180°C and line a baking tray with greaseproof paper. Place chicken breasts on the tray and cook for 15 minutes. Cover and rest for another 10 minutes once cooked, then slice into 1cm pieces.

3

While the chicken cooks and rests, make the avocado dressing. Combine all ingredients in a food processor, season with salt and pepper and blitz until smooth and creamy.

4

Create the salad by arranging the shredded greens on a serving plate or shallow serving bowl. Add the sliced chicken pieces, followed by the beetroot and arrange sliced Shepard Avocado around the plate. Add orange segments, sliced / pickled red onion, walnuts and drizzle generously with the avocado dressing before serving.

Ingredients

 750 g Free range chicken breasts
 4 Cloves garlic, peeled and finely sliced
 ¼ cup Fresh parsley, finely chopped
 ¼ cup zbasil, finely chopped
 1 tsp Smoky paprika
 3 tbsp Extra virgin olive oil
Salad
 4 cups Shredded silverbeet/spinach/kale
 150 g Cooked beetroot, sliced
 2 zmedium Shepard avocados, sliced
 1 Orange, peeled and cut into thin segments
 ¼ cup Cups finely sliced red onion or pickled red onion
 ¼ Cups walnuts, chopped
Avocado dressing
 1 Medium Shepard avocado
 3 tbsp Natural yoghurt (or coconut for dairy-free option)
 2 tbsp Lemon juice
 2 tbsp Extra virgin olive oil
 ½ tsp Dijon mustard
 ⅓ tsp Honey
 3 tbsp Water

Directions

1

Marinate the chicken by combining garlic, parsley, basil, smoky paprika and extra virgin olive oil in a bowl. Season, mix, then add the chicken breasts and toss to coat. Place in fridge to marinate for 1 hour or overnight.

2

When ready to make the salad, heat oven to 180°C and line a baking tray with greaseproof paper. Place chicken breasts on the tray and cook for 15 minutes. Cover and rest for another 10 minutes once cooked, then slice into 1cm pieces.

3

While the chicken cooks and rests, make the avocado dressing. Combine all ingredients in a food processor, season with salt and pepper and blitz until smooth and creamy.

4

Create the salad by arranging the shredded greens on a serving plate or shallow serving bowl. Add the sliced chicken pieces, followed by the beetroot and arrange sliced Shepard Avocado around the plate. Add orange segments, sliced / pickled red onion, walnuts and drizzle generously with the avocado dressing before serving.

Notes

Winter Harvest Salad
IngredientsDirections

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