Super-greens salad with chicken
Green salad with chicken
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Ingredients
- 2 tsp. spirulina or chlorella powder (optional)
- 2 tsp. nutritional yeast flakes (optional)
- Freshly ground black pepper
- 115 g each of watercress, rocket leaves and baby spinach leaves
- 60 g alfalfa sprouts
- 60 g mun bean sprouts
- 2 skinless roasted chicken breast fillets
- 1 ripe avocado, sliced
- 60 g Brazil nuts, rouhly chopped
- 30 g pumpkin seeds
- 1 nori sheet
- 125 g cashew nuts
- 1 garlic clove
- Zest and juice of one lime
Directions
- To make the dressing, soak the cashew nuts in water for 20 minutes, then drain. Put them into a blender or food processor with all the other dressing ingredients. Add 125 millilitres of water, season lightly with pepper and process to make a light pouring consistency. Add a little more water if necessary.
- In a large bowl, toss together the watercress, rocket, spinach, alfalfa and bean sprouts. Toss in a little of the dressing to just coat the leaves, if you like.
- Slice the chicken. Serve the salad with the avocado slices, nuts, seeds and the chicken slices, and the nori sheet crumbled over the top. Drizzle over a little extra dressing. This salad can be stored, without dressing, in the fridge for up to two days.Nourish, the Cancer Care Book
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