Chicken, Spinach and Chickpea Salad with Avocado and Dill Dressing
This super quick and easy salad is a wonderful nutritious dinner. With it's double hit of protein from juicy Mt Barker roasted chicken and superfood chickpeas (high in fibre too!), and good fats from the creamy avocado, this salad will keep you full and satisfied for longer.
Number of servings
Ingredients
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250 Gram Roasted Diced Chicken
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1 Cup Baby Spinach
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150 Gram Chickpeas
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1 Lebanese Cucumber
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150 Gram Cherry Tomatoes
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50 Gram Sweetcorn Kernels
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1 Avocado (small)
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2 Tbsp Dijon Mustard & Mayonnaise
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50 Gram Greek Yoghurt
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1⁄2 Small Bunch Dill
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1⁄2 Tbsp Lemon Juice
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Bowl
Blender or Stick-Blender
1 Prepare Ingredients
Cut cucumber into thin rounds. Cut cherry tomatoes in half. Drain and rinse the chickpeas. Remove leaves from dill, discarding stalks, and finely chop. Chop chicken into bite sized pieces.
Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.
2 Make Dressing
Cut avocado in half and scoop out flesh into a jug or blender. Add yoghurt, dill (reserve some for garnish), 1-2 tsp of lemon juice, Dijon mustard and mayonnaise. Pulse with a blender or stick blender to combine ingredients into a dressing. Taste the dressing and adjust seasoning with more lemon juice, salt and pepper.
Tip! Adjust consistency of dressing with a little water if you prefer a runnier dressing.
3 You Plate It!
Place cucumber, spinach, tomatoes, corn, chickpeas, chicken and dressing (as much as desired) in a large bowl and toss together. Divide salad between serving plates and garnish with any remaining dill. Enjoy!
Tip! Extra salad dressing can be stored in an airtight container in the fridge for 2-3 days. Squeeze a little lemon juice over dressing before storing as the avocado may turn your dressing brown.
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