Balsamic Chicken Salad with Kiwi Fruit and Blueberries

We love fruit in our salads and we know you're going to love this one! So many flavours and textures that just work so well together.

Hint: To keep it Paleo, AIP approved and dairy free just leave out the goat's feta.
Tip: The Poached Chicken recipe is a great one to save in your favourites and the same method and cooking time will work for up to a 250g breast.

Prep time: 15 mins
Cook time: 30 mins

Gluten Free

Keto Friendly

Leptin Diet Friendly

Low Carb

Lunch & Dinner

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 cup of baby spinach leaves (20g)

4 baby cos lettuce leaves (30g)

1/4 avocado (40g) diced

1/4 small red onion, sliced

1 kiwi fruit, halved and sliced

1/4 cup of blueberries

1 tablespoon of walnuts, chopped (8g)

1 tablespoon of 25g soft goats feta (optional)

Dressing Ingredients

1/2 tablespoon of balsamic vinegar

1/2 teaspoon of extra virgin olive oil

1 teaspoon of Dijon mustard

1 teaspoon of pure honey

1 pinch of dried basil

1 pinch of garlic powder

Poached Chicken Recipe

2 long green shallot/scallions

1 teaspoon of whole peppercorns

3 slices of lemon

1 teaspoon of sea salt

125 grams of free range chicken breast (whole piece)

Method

Place the shallots, peppercorns, lemons and salt into a saucepan with enough water that your chicken will be covered and bring to a boil.

Add the chicken to the saucepan and bring back to the boil. Remove the saucepan from heat, cover and sit aside for a minimum of 20 mins. Remove and place aside to cool. Discard the poaching liquid.

Mix all dressing ingredients together in a small screw top jar and shake to combine, season to taste with salt and pepper and set aside.

Slice the chicken and assemble with all salad ingredients in a bowl or alternatively you can just toss all ingredients together.

Drizzle over the dressing and enjoy!

Note: Most chicken breasts will weigh around 250g and the poaching method works best with it whole. You can refrigerate the other half for up to 2 days to use at another time.

Calories: 511
Protein: 38.1
Carbs: 14.4
Fibre: 5
Fat: 32.9

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