Pause, Nourish, Flow retreat salad recipe

Roast chicken, rocket and edamame salad

Ingredients:

  • 1 size 14 roasted chicken – roast per instructions on the bag – I usually roast at 200 degrees for 50 mins. I usually stuff my chickens with garlic, thyme and a half or whole lemon. 
  • 1 small bag baby rocket
  • ½ punnet cherry tomatoes, quartered.
  • 1 bunch coriander – chopped
  • 1 bunch spring onions – finely sliced
  • ½ packet frozen edamame beans – boiled for 5 mins and drained
  • ½ large telegraph cucumber – use a peeler to peel ribbons, cut ribbons into quarters.
  • 1 punnet blueberries or blackberries if available
  • Tamari roasted pumpkin and sunflower seeds and extra coriander for garnishing

Method:

Combine all of the salad ingredients in a bowl and toss with cooled chicken and dressing. 

Garnish with Tamari roasted pumpkin and sunflower seeds and extra coriander. You could even add some finely sliced fresh chilli or chilli flakes for a little kick!

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