Warm Chicken Salad

Name: Warm Chicken Salad
Prep time: 25 min
Cook time: 25 min
Yield: 4
Cuisine: Middle Eastern

roubashahin.com.au

Elevate your lunch game with this refreshing warm chicken salad featuring a zesty green goddess dressing. Packed with protein, greens, boiled egg, and asparagus, it's the perfect meal to fuel your day.

PREP TIME

25 minutes

COOK TIME

25 minutes

SERVES

About this recipe

Looking for a refreshing and filling lunch option? Look no further than this warm chicken salad recipe with a delicious green goddess dressing. While this salad may be a departure from traditional Middle Eastern salads like fattoush and tabouli, it still delivers in terms of flavour and nutrition. Additionally, with a variety of greens, boiled egg, and asparagus, this salad is packed with nutrients that will leave you feeling satisfied and energized.

One of the things that makes this warm chicken salad stand out is the zesty green goddess dressing. Made with a blend of fresh herbs, tangy lemon juice, and cream, it adds a burst of flavour that complements the tender chicken and crunchy greens perfectly. And the best part? You can make a big batch of the dressing and use it throughout the week to add some zing to all of your favourite salads. In fact, this dressing is so versatile, you can use it as a dip or marinade as well.

Of course, the star of the show in this warm chicken salad is the chicken itself. Tender, juicy, and packed with protein, tenderloins are the perfect addition to this hearty salad. Furthermore, with so many other greens and veggies in the mix – including crisp spinach, sweet cherry tomatoes, and crunchy cucumber – you’ll be getting a healthy dose of vitamins and minerals with every bite.

So if you’re looking for a satisfying and refreshing lunch option, give this warm chicken salad a try. With its delicious green goddess dressing and nutritious ingredients, it’s the perfect meal to fuel your day. And with leftovers that taste just as good the next day, you’ll never tire of this tasty recipe. This salad is not only healthy and filling, but it’s also a great way to switch up your lunchtime routine.

Ingredients

Main Ingredients

120 grams baby spinach
6 cherry tomatoes halved
1 bunch asparagus
½ small red onion thinly sliced
½ cup parsley leaves
1 avocado
2 eggs boiled cut into ¼’s lengthways

Chicken Marinade

700 grams of chicken tenderloins
3 garlic cloves
¼ cup olive oil
1 teaspoon white vinegar
½ teaspoon dijon mustard
¼ teaspoon turmeric
½ teaspoon oregano dried
½ teaspoon chilli flakes or chilli paste
1 tablespoon natural yogurt
salt and pepper as required

Green Goddess Dressing

½ cup coriander chopped
½ cucumber (Lebanese)
½ avocado
6 basil leaves (large)
1 garlic clove
2 tablespoon cashews
2 tablespoons cream
2-4 tablespoons water
salt and pepper

Notes from Rouba

You can add additional ingredients to the salad like capsicum if you like.
Marinating the chicken tenderloins for at least 1-2 hours is ideal.
The dressing cannot be made ahead of time as the colour will darken.
I love using a mortar and pestle for marinating but you can also use a food processor

Method

Step 1.

To marinate the chicken tenderloins, combine the marinade ingredients except for the yogurt and bring them to a paste (I love to do this in a mortar and pestle). Once the ingredients are well combined to a paste, mix in the yogurt.

Add the marinade to the chicken tenderloins and mix well to coat, massaging all over.

Meanwhile, to make the dressing, blend the coriander, cucumber, avocado, basil, garlic, and cashews into a smooth paste. Season with salt and pepper. Fold into the cream, add the water and combine.

Place the chicken on top of the salad and drizzle with the green goddess dressing.

Step 2.

Cook the asparagus in boiling salted water until just tender (1-2 minutes) and drain. Then cut it diagonally into 5cm lengths.

Combine the spinach leaves with the tomato, onion, parsley leaves, and asparagus. Cut the avocado in half lengthways and slice each half into segments. Arrange on the salad along with the egg.

Step 3.

On medium heat, grill the chicken on a preheated griddle or a lightly oiled frying pan for approximately 5 minutes on each side or until cooked all the way through. Remove and set on a wire rack for a few minutes. With a sharp knife, slice the chicken into wide strips.