Rainbow Chicken Salad
Servings Prep Time
2-4People 20minutes
Cook Time
10minutes
Servings Prep Time
2-4People 20minutes
Cook Time
10minutes
Ingredients
Dressing
Instructions
  1. Cut the chicken breast into 3 or 4 strips
  2. Fill a shallow pan with water and place the chicken strips into the pan.
  3. Bring the water to a boil and cook for about 8 minutes with the lid on or until there is no pink in the middle of the chicken.
  4. Meanwhile pop down to the vegetable garden and pick your vegies.
  5. If you don’t have a vegetable garden – no worries – stick around with me and you will soon.
  6. wash the lettuce and vegetables well. pat dry.
  7. Mince the carrots, radishes and celery stalks and leaves.
  8. Combine all the dressing ingredients in a bowl.
  9. Lay the lettuce leaves on the bottom of a salad bowl.
  10. Once it is cooked, take the chicken off the heat and let it cool slightly.
  11. Shred the chicken and add to the dressing. Add the minced vegetables to the dressing and chicken mixture. Stir to combine.
  12. Arrange the chicken mixture on top of the salad leaves. Place a garnish creatively on top!
  13. Enjoy your rainbow chicken salad.
Recipe Notes

Of course, as always you can substitute other ingredients according to whatever you have on hand. Other crunchy vegetables like capsicum or turnip would work well. If you are vegetarian you could use eggs instead of chicken. This would be yummy with tuna or salmon also.

If there is any left over try it on your sandwhiches the next day.

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