Chicken Salad Tower

Dinner, Lunch, Salad

This is a quick and easy salad that is filled with essential protein (chicken), slow release carbohydrates (sweet potato), good fatty acids (avocado) and  guarantees your five a day of vegetables. I entered this dish into JCI Dublin‘s competition to promote healthy eating amongst Dublin dwellers.

 Serves 1.

  • 1/4 sweet potato
  • 2 tsp coconut oil
  • 3 large kale leaves
  • 2 spring onions
  • 1 tbsp fresh lemon juice
  • Sea salt
  • 1 medium carrot
  • 1 cooked & vacuum packed fresh beetroot
  • 1 small apple
  • 1/4 cucumber
  • 1/2 avocado
  • 1 pink radish
  • 1 chicken breast
  • 2 tsp balsamic vinegar
  • 2 tsp tahini
  • 2 tsp sesame oil
  • 2 tbsp water
  1. Pre-heat an oven to 180C.
  2. Cut the sweet potato into about 1 inch thick fingers. Melt the coconut oil in a roasting tin, once melted add the sweet potato and place in the oven to roast for about 20 minutes or until soft through. 
  3. Strip the kale off the stalk and shred with your fingers into bite-sized pieces. Remove the stalks and outer layer of the spring onions and finely slice. In a bowl, add the lemon juice and a pinch of sea salt to the kale and spring onion. Massage the kale until the leaves darkens. 
  4. Remove the apple core and top and tail the carrot before coarsely grating them with the beetroot.  
  5. Prepare the cucumber and radish by thinly slicing into rounds.  
  6. Cut the avocado in half, scoop out the flesh with a teaspoon and thinly slice.
  7. Pre-heat a frying pan over a high heat. Chop the chicken breast into thin strips and place on the pan. Turning regularly until cooked through.
  8. For the dressing, simply mix together the tahini, sesame oil and balsamic vinegar until it forms a thick paste. Gradually mix through the water until it begins to thin but isn’t watery.
  9. Simply assemble the salad by laying the foundation with the sweet potato, followed by a layer of cucumber slices, kale salad, carrot/beetroot/apple slaw, avocado slices. Finely top with the chicken strips, radish slices and a drizzle of the dressing.

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