Salad in A Jar

If you are after a quick grab and co recipe, then this Chicken, Kale and Avocado Salad is just the one you are after.

This recipe has been reproduced with the permission of A Cut Above Nutrition

Chicken, Kale & Avocado Salad

Ingredients:

1 large chicken breast, cooked & shredded
1 bunch kale, washed, leaves removed from
the stem
2 handfuls baby spinach
½ bunch flat leaf parsley, roughly chopped
½ bunch mint, roughly chopped
200g (1 tub) mung beans
2 oranges, peeled & segmented
1 avocado, diced
1/3 cup pistachios
2 tbsp pomegranate seeds

Dressing:
1 lemon, juice & zest
3 tbsp extra virgin olive oil
1 tbsp fresh ginger, grated
½ tsp fresh or ground turmeric
1 clove garlic, crushed
½ tsp black pepper
pinch sea salt

Instructions:

1. Add all dressing ingredients to a jar & secure the lid. Shake well.
2. Cut kale leaves into small pieces or shred. Place in a large bowl.
3. Massage dressing into the kale leaves for 1-2 minutes until kale is softened. Wear disposable gloves as the turmeric will stain your hands.
4. To assemble 4 jars:
   • 1st layer – dressing.
   • 2nd layer – avocado, orange segments, pomegranate seeds.
   • 3rd layer – chicken, mung beans.
   • 4th layer – kale, baby spinach, parsley, mint.
   • Top layer – pistachios!

If you are after a printable version click here

COOKING TIP:
Make ahead and store in the fridge for up to 3 days.
To serve, tip contents of the jar onto a large plate.