Chinese Chicken Salad

Summer days are seemingly hot and hectic, and although sometimes it seems easier to grab a pie, or skip lunch entirely you wont do yourself any favours. This salad is refreshing, but with the protein it is also filling and nutritious.

Serves: 2


  • 2 small organic Chicken Breasts

  • 1 tbsp Olive Oil

  • 1 head of Cos Lettuce, chopped

  • 2 Carrots, grated or julienned

  • 1/2 an Avocado, cubed

  • 1/4 cup slivered Almonds, toasted

  • Spring Onions, Sesame Seeds to garnish


  • 1/4 cup Tamari

  • 2 tbsp White Balsamic Vinegar

  • 2 tbsp Dijon Mustard

  • 2 tbsp Sesame Oil

  • 1 tbsp raw Honey

  • Handful of Sesame Seeds

  • Small handful Spring Onions, chopped


Heat a pan over medium-high heat and melt the olive oil.

Add the chicken to the pan, sprinkle with salt and pepper and cook for 5-6 minutes on each side or until cooked through.

Shred with two forks when cool.

Combine all dressing ingredients in a bowl and whisk with a fork until combined.

Assemble salad ingredients and pour dressing over.