Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Colourful Chicken Salad
This vibrant salad features grilled chicken strips tossed with a rainbow of peppers, purple cabbage, and bright carrots. Dressed in a ginger-lime vinaigrette, it provides a satisfying crunch and a massive boost of antioxidants. It’s a visually stunning and nutritious meal that is perfect for a healthy, high-protein lunch.
This vibrant salad features grilled chicken strips tossed with a rainbow of peppers, purple cabbage, and bright carrots. Dressed in a ginger-lime vinaigrette, it provides a satisfying crunch and a massive boost of antioxidants. It’s a visually stunning and nutritious meal that is perfect for a healthy, high-protein lunch.
Ingredients
- 150 g Chicken Thigh (Boneless)
- 120 g Bell Papper
- 30 cup Cherry Tomatoes
- 75 g Mixed Leaves
- 3 tbsp Roasted White Sesame
- 2 tbsp Vinaigrette
- 1 tsp Fresh Rosemary
Instructions
- Place the chicken thighs in a pot. Add the water and rosemary and bring to a boil. Then continue for 15 minutes.
- Meanwhile, thinly slice the cucumber, seed and finely shred the bell pepper, and cut the cherry tomatoes in half.
- Remove the chicken to drain and shred it.
- Mix the seasoning with the chicken and vegetables to serve.
Storage and Meal Prep Tips
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