Temperatures have dropped here in Australia and we are now truly in the middle of winter. Salad isn’t usually the first go-to over the winter months however we created this combination to make the most of in-season kale and an all-year-round favourite, roast chicken.
Of course, this salad can be enjoyed at any time of the year and is hearty enough to serve for lunch or dinner.
It is packed full of goodness too with superfood quinoa and the good fats from avocado. Its also easy to create and and can be prepared in advance.
1 roasted chicken breast, sliced
Small bunch of Tuscan Kale, roughly chopped
100 grams of blue cheese, roughly chopped
1/2 a cup of cooked quinoa
1/2 of a cup of chopped pistachio nuts
1/2 an avocado, sliced
1 tablespoon of olive oil
1/2 an avocado
Juice of 1/2 a lemon
1 teaspoon of honey
1/4 of a cup of olive oil
Sea salt and black pepper to season
Layer chopped kale leaves on a large plate and top with quinoa, blue cheese, and 3/4 of the pistachio nuts. Add sliced avocado and top with sliced roast chicken.
To make the avocado dressing add all ingredients to a food processor or blender and blend until smooth. Top salad with avocado dressing, sprinkle with remaining pistachio nuts and drizzle with olive oil. Serve and enjoy!