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Super Protein Chicken Salad

Dawn
A fabulous, tasty and filling salad packed full of protein and loads of super good ingredients
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Lunch, Salad
Cuisine American, Continental
Servings 2

Equipment

  • Electronic digital scales

Ingredients
  

  • 2 x 110 - 125 grams Boneless, skinless chicken breast 4 - 4 1/2 ounces
  • 45 ml Lime Juice approx 3 Tablespoons
  • 2 Large Spring Onion, minced [60 - 70 grams] 2 - 21/2 ounces
  • 2 Free Range Eggs, Hard Boiled and quartered 12 mins
  • 30 grams Raw lentils [approximately 2 tablespoons] rinsed
  • 25 grams Raw Pearl Barley [just under 2 tablespoons] rinsed
  • 30 grams Edamame Beans, fresh or frozen [ 1 ounce] alternatively use peas
  • 50 grams Cooked Beetroot, cut into matchsticks [1 3/4 ounces] This can be prepared a day in advance [Note 1]
  • 75 grams Sliced, fresh mushrooms [approximately 2 1/2 ounces]
  • 1 Ripe Avocado
  • 100 grams Feta Cheese [1/2 cup] crumbled
  • 45 grams Pomegranate Seeds [approximately 3 tablespoons]
  • 45 grams Sunflower Seeds [approximately 3 tablespoons]
  • 45 grams Pumpkin Seeds [approximately 3 tablespoons]
  • Mixed Leaves
  • Dried or Fresh Thyme

Instructions
 

  • Marinate the chicken breasts in the lime juice, add half the minced spring onion along with a dash of salt and white pepper for a minimum of 30 minutes. Saute the chicken breasts over med/medium high heat until cooked through and a gorgeous golden colour. Set aside to cool. When cooled, slice the breasts about 1/2 centimetre (1/4 inch) thick
  • Meanwhile, get the eggs on the boil in a saucepan. In two separate saucepans, cook the Lentils and the Pearl Barley according to packet instructions.
  • Boil or Steam the Edamame Beans for only a few minutes- they still want to have a bit of a crunch, and be cooked throughout. Drain, refresh and set aside.
  • Slice the mushroom and cut the beetroot and set aside
  • Cut the avocado in half and remove the stone. Cut each half into slices about half a centimetre (1/4 inch). Remove the skin and set aside

Assembly

  • Put a handful of mixed leaves on the plate or serving platter.
  • Sprinkle some of the Pearl Barley and Cooked Lentils
  • Layer up! Add half of the Edamame Beans, Mushroom, Beetroot, Pomegranate and Feta.
  • Add the sliced chicken breasts and add a layer of mixed leaves, Barley, Lentils, Edamame, Mushroom, Beetroot, Pomegranate and Feta again
  • Arrange your sliced Avocado and Boiled Eggs around/on your salad
  • Sprinkle the remaining half of the Spring Onion on top along with the Sunflower and Pumpkin Seeds. Add a good pinch of dried thyme.
  • Serve with some cracked fresh pepper on top and perhaps a pinch of salt

Notes

Note 1.  I only use fresh beetroot.  Preheat the oven to 200c (450f).  Peel the beetroot and wrap in foil.  Place in a baking dish and add about 2 cm (1 inch) of water and pop in the oven for about an hour (depending on the size of the beetroot).  Check it after about an hour- using a small kitchen knife, pierce the flesh through the foil to check if it is done.
 
**Serve this with Feta Dressing on the side