Healthy, Creamy Chicken Salad with Super Seed Topping

This Week

9 Dec - 15 Dec

Healthy, Creamy Chicken Salad with Super Seed Topping

This easy, healthy chicken salad showcases how some simple additions can transform a dish! We’ve topped it with our super seed topping which is packed with salty, umami flavour and texture and we’ve added some tahini to a basic vinaigrette to create a creamy, delicious dressing.

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Meal Prep Guide

‍Make the salad dressing (store in a glass jar in the fridge)

Ingredients

¼ cup apple cider vinegar
¼ cup olive oil
2 Tbsp tahini
2 tsp honey or maple syrup
1 tsp wholegrain mustard
Pinch of salt and pepper

Method

Simply, add all ingredients to a glass jar and shake well to combine.

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Make the super seed topping (store in an airtight container in the fridge)

Ingredients

1 Tbsp olive oil
¼ cup almonds (roughly chopped)
2 Tbsp sunflower seeds
1 Tbsp pumpkin seeds
1 Tbsp sesame seeds
1 Tbsp tamari
2 tsp maple syrup
½ tsp turmeric
Salt and pepper

Method

In a medium fry pan over low-medium heat: add the olive oil, almonds, pumpkin, sunflower seeds, salt and pepper; toast for 2-3 minutes stirring often. Then add sesame seeds and turmeric; toast for 1 minute.
Add the tamari and maple syrup, and stir to coat the nuts and seeds. They should be dark from the tamari and slightly sticky. Remove from the pan and place onto a plate or on baking paper to cool completely before storing in an airtight container.

Tips

We recommend making extra super seed topping as it’s great to have in the fridge to sprinkle on salads, for a crunchy topping on soups or even on top of avocado toast.
Pounding the chicken breasts slightly until they are an even thickness throughout helps the chicken cook evenly and quicker.

Shortcuts

Swap out the super seed topping for some toasted sunflower seeds.
You could use shredded rotisserie chicken for a super quick and easy dinner.

Shortcuts

Vegetables

You can use any colour cabbage.
Swap out the cos for baby spinach.
Add some sliced cucumber.

Protein

For a vegetarian option, swap out the chicken for pan-fried halloumi or add a tin of chickpeas (rinsed and drained) to the salad.

Ingredients

Super seed topping

1 Tbsp olive oil
¼ cup almonds (roughly chopped)
2 Tbsp sunflower seeds
1 Tbsp pumpkin seeds
1 Tbsp sesame seeds
½ tsp turmeric
1 Tbsp tamari
2 tsp maple syrup
Salt and pepper

Dressing

¼ cup apple cider vinegar
¼ cup olive oil
2 Tbsp tahini
2 tsp honey or maple syrup
1 tsp dijon mustard
Pinch of salt and pepper

Chicken

600g chicken breast
⅓ cup flour
1 tsp paprika
2 tsp ground cumin
Salt and pepper

Salad

¼ large red cabbage (finely sliced)
1 head petite cos (finely sliced)
2 carrots (julienned or grated)
1 avocado (sliced)

Method

In a medium fry pan over low-medium heat: add the olive oil, almonds, sunflower seeds, pumpkin seeds, salt and pepper; toast for 2-3 minutes stirring often. Then add sesame seeds and turmeric; toast for 1 minute.

Add the tamari and maple syrup, and stir to coat the nuts and seeds. They should be dark from the tamari and slightly sticky. Remove from the pan and place onto a plate or on baking paper to cool.
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Place one chicken breast at a time between baking paper, and pound with a rolling pin (or heavy object) until they are an even thickness throughout.
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On a large plate mix together the flour, paprika and cumin; season with salt and pepper. Dust the chicken breasts one by one in the flour mixture.
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Heat a generous amount of olive oil in a large pan over medium-high heat. Add the chicken and cook for 4-5 minutes on each side until golden brown and cooked through.
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Slice the chicken and set aside while you assemble the salad. Add the cabbage, carrot and cos to a large salad bowl and pour over ¾ of the dressing; toss well.
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Add some of the salad to each plate and top with the sliced chicken, avocado, a sprinkle of the super seed topping and an extra drizzle of dressing.