Harvest Chicken Salad

5 from 1 vote

Our Harvest Chicken Salad is mayo-free and loaded with healthy veggies yet super fast and easy to make. Great for packed lunches or healthy weekday dinners.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: Australian

Keyword: cabbage, chicken, dinner salad, orange

Difficulty: Easy

Diet: dairy free, Gluten free, Paleo, Whole30

Servings: as a main

Calories: 518kcal

Author: Anastasia Papapetros

Equipment

Salad Spinner
Mandoline / V-Slicer

Ingredients

For the salad

1 small head gem lettuce* (approximately 120 grams / 4.5 ounces)
2 cups red cabbage, shredded (approximately 227 grams / 8 ounces)
2 cups cooked chicken, diced (approximately 300 ggrams / 10 ounces)
1 medium orange (approximately 155 grams / 5.5 ounces)
350 grams avocados (approximately 350 grams / 12.5 ounces)
¼ cup almond flakes, toasted
Sea salt and cracked black pepper

For the vinaigrette

⅓ cup avocado oil (or extra virgin olive oil)
¾ cup white wine vinegar (or apple cider vinegar)
1 tablespoon mustard (your favourite - yellow, Dijon, seeded)
1 teaspoon orange zest

Metric - Imperial

Instructions

Step 1 - Prepare Ingredients

Cut off the bottom end of the gem lettuce, separate the leaves, and wash them carefully under cold running water. Pat dry with a paper towel or spin dry using a salad spinner.
Rinse the red cabbage, cut off the core, and finely shred it using a vegetable slicer. Then pop it in a colander to and wash it thoroughly under cold running water in your sink.
Wash the orange, zest one teaspoon of the peel for the vinaigrette. Cut off the ends, then slice the skin close to the flesh to avoid the pith. Remove any remaining white pith and slice the orange into rounds.
Wash the avocados, remove the pits, and slice them thinly lengthwise.

Step 2 - Shake-Up Salad Dressing

Place all the dressing ingredients in a glass jar or tightly sealed container.
Season the dressing with salt and pepper, then shake the jar/container vigorously until the ingredients are well combined and emulsified.
Taste the dressing and adjust the seasonings according to your liking.

Step 3 - Assemble Salad

Arrange the lettuce leaves on the bottom of a deep salad platter or bowl.
Place the shredded red cabbage on top of the lettuce.
Next to the red cabbage, arrange the cooked chicken.
Place the orange slices next to the chicken, and fan the sliced avocado next to the orange.
Pour the prepared dressing over the salad, ensuring it coats the ingredients evenly. Season with additional salt and pepper if desired.
Scatter the almond flakes on top of the salad for added crunch and flavour.
Keep the salad chilled until ready to serve, and toss it at the table just before serving to ensure the dressing coats all the ingredients evenly.

Video

Notes

If you are making this salad in advance or for packed lunches then I suggest you use a sturdier lettuce such as romaine/cos or iceberg lettuce.

Nutrition