Roast chicken and mixed nut salad
Grilled chicken, mixed nuts, feta, and a creamy yoghurt-honey dressing over a bed of greens, a balanced, properly satisfying salad with all the textures.
A flavour-loaded salad that hits all the textures, crunch from the nuts, tang from the feta, sweetness from the dressing. Works with freshly grilled chicken or last night’s roast. Great for lunch or a light dinner.
Ingredients
- Dressing: 1/3 cup natural or coconut yoghurt
- Dressing: 1 tablespoon honey
- Dressing: 1 teaspoon apple cider vinegar
- Dressing: 1 teaspoon dijon mustard
- Dressing: 1 tablespoon poppy seeds
- Dressing: 1 teaspoon garlic powder
- Dressing: salt and pepper
- Chicken: 300g chicken breast, sliced (or use shredded roast chicken)
- Chicken: 1 tablespoon olive oil
- Chicken: 1 medium clove garlic, chopped
- Chicken: salt and pepper
- Salad: 1 cup lettuce, chopped
- Salad: 1/2 cup cherry tomatoes
- Salad: 1/2 cup red cabbage, chopped
- Salad: 1/4 cup feta, crumbled
- Salad: 1/4 cup toasted mixed nuts, unsalted
- Salad: 1/3 cup red onion, sliced thinly
- Salad: olives (optional)
Method
- In a small bowl, mix the yoghurt, honey, apple cider vinegar, dijon mustard, poppy seeds, garlic powder, salt, and pepper. Stir well and set aside.
- In a large bowl, combine the chicken breast, olive oil, garlic, salt, and pepper. Stir well.
- Grill on high heat for 10 minutes (or until cooked through), flipping once. Set aside.
- In a large salad bowl, combine the lettuce, sliced grilled chicken, cherry tomatoes, feta, red cabbage, toasted mixed nuts, and red onion.
- Drizzle with the dressing and toss gently to combine. Serve.
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