The perfect spring salad for any occasion and one bound to impress with its colourful spread. You’ll be bounding with energy like a spring chicken from the benefits of greens, good fats found in goats cheese and almonds, protein found in chicken, immune bolstering vitamins from blueberries plus added zinc and B vitamins from Chicken Bone Broth Miso Ramen. This is the kind of chicken salad we’d cross the road for!
Pound the chicken breast to 1/2 inch thickness by placing them between baking paper and gently pound with a rolling pin, remove baking paper, then season with salt and pepper.
Fry chicken breast for 4 minutes on the first side until golden brown, then turn and fry for another 3 to 5 minutes on the other side until fully cooked through.
Slice into strips
Mix together lemon juice, apple cider vinegar, olive oil, broth and salt until combined.
Place the salad ingredients and chicken on a large salad dish, drizzle with salad dressing.
Pound the chicken breast to 1cm thickness by placing them between baking paper and gently pound with a rolling pin, remove baking paper, then season with salt and pepper.
Fry chicken breast for 4 minutes on the first side until golden brown, then turn and fry for another 3 to 5 minutes on the other side until fully cooked through.
Slice into strips
Mix together lemon juice, apple cider vinegar, olive oil, broth and salt until combined.
Place the salad ingredients and chicken on a large salad dish, drizzle with salad dressing.
Spring Chicken Salad
Not too tricky
2-3
20 mins
The perfect spring salad for any occasion and one bound to impress with its colourful spread. You’ll be bounding with energy like a spring chicken from the benefits of greens, good fats found in goats cheese and almonds, protein found in chicken, immune bolstering vitamins from blueberries plus added zinc and B vitamins from Chicken Bone Broth Miso Ramen. This is the kind of chicken salad we’d cross the road for!
Pound the chicken breast to 1/2 inch thickness by placing them between baking paper and gently pound with a rolling pin, remove baking paper, then season with salt and pepper.
Fry chicken breast for 4 minutes on the first side until golden brown, then turn and fry for another 3 to 5 minutes on the other side until fully cooked through.
Slice into strips
Mix together lemon juice, apple cider vinegar, olive oil, broth and salt until combined.
Place the salad ingredients and chicken on a large salad dish, drizzle with salad dressing.
Pound the chicken breast to 1cm thickness by placing them between baking paper and gently pound with a rolling pin, remove baking paper, then season with salt and pepper.
Fry chicken breast for 4 minutes on the first side until golden brown, then turn and fry for another 3 to 5 minutes on the other side until fully cooked through.
Slice into strips
Mix together lemon juice, apple cider vinegar, olive oil, broth and salt until combined.
Place the salad ingredients and chicken on a large salad dish, drizzle with salad dressing.
