Roast Chicken and Kale Salad with Avocado Dressing

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 the avocado. Its also easy to create and and can be prepared in advance.

Roast Chicken and Kale Salad with Avocado Dressing

Ingredients

1 roasted chicken breast, sliced

Small bunch of Tuscan Kale, roughly chopped

100 grams of blue cheese, roughly chopped

1/2 cup of cooked quinoa

1/2 cup of chopped pistachio nuts

1/2 an avocado, sliced

1 tablespoon of olive oil

Avocado Dressing

1/2 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

Method

Layer chopped kale leaves on a large plate and top with cooked 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!

Love Salads? Click here for our Zesty Calamari and Citrus Salad or here for our Seared Sesame Tuna, Edamame and Avocado Salad.