top of page

Roast Veg & Poached Chicken Salad

As simple as the name suggests!



(Serves 2)

2 organic chicken breasts (roughly 120g each), fat removed & breasts sliced roughly into 6 pieces

4 large handfuls mixed mesclun leaves

1 baby avocado, halved

2 roma tomatoes, chopped into quarters & halved again

1/4 pumpkin, chopped into chunks

1 red onion, quartered

1/4 cup mixed pepitas & sunflower seeds (option to lightly toast)

2tbsp organic apple cider vinegar

1tbsp organic flaxseed oil (or hemp seed oil or cold pressed olive oil)

1tbp organic tamari

Chilli flakes or pepper, for serving



  • Pre-heat oven to 180 degrees celsius. Place pumpkin & red onion (place red onion with the sides down) on baking tray & roast until soft in the middle & edges have browned. While you're waiting for the pumpkin & red onion to roast begin preparing the rest!

*Option to steam pumpkin to quicken the process. If you decide this you can thinly slice 1/2 raw red onion between the two dishes. 

  • Fill a saucepan with water and bring to the boil. Add chicken breast slices and poach for roughly 4-5 mins. Chop one piece in half to make sure the centre is cooked through. Strain water with strainer.

  • In a mixing bowl, place your salad leaves & chopped tomatoes. Drizzle with apple cider, flaxseed oil & toss until leaves feel coated.

  • Place half salad from bowl on each plate. Plonk 1/2 avocado on the side of each plate (you can either slice over the top or mix through with leaves if prefered).

  • Remove pumpkin + red onion from oven & place on each plate. Place drained chicken breast pieces on top, drizzle with tamari down the middle of the chicken pieces & sprinkle with toasted seeds!


Please reload

bottom of page