Chopped salad
Colourful, vibrant and packed full of nutrient-rich ingreidents, this chopped salad is a great one for meal prep. Make a batch of this and it will keep you going when days are busy, and you need lunch pronto!
15 minutes
Serves 4-6
Nutritional Information (per portion)
| Calories | 718 |
| Protein | 47.4g |
| Fat | 34g |
| of which saturates | 5.5g |
| Carbohydrate | 27.2g |
| of which sugars | 6.0g |
| Fibre | 21.6g |
Ingredients
- 4 cooked chicken breasts
- 4 Enriched eggs, hard boiled for 10 mins then plunged into iced water before peeling.
- 200g green beans or asparagus, blanched until just cooked
- 2 avocados, destoned
- 4 roasted red peppers
- 2 little gem, cut into pieces
- 150g cooked quinoa
- 150g croutons, from Jason’s sourdough
- 4-6 tablespoons Dr Will’s Tahini and Miso Dressing
- crispy onions, toasted sesame seeds, chopped coriander - to serve
Method
- Place the chicken breasts, eggs, green beans, avocados, roasted red peppers and little gem on a large chopping board and start chopping with a large sharp knife. Chop until everything is roughly chopped and the same size. Tip into a bowl and add the cooked quinoa and croutons. Toss together with Dr Will’s tahini and miso dressing poured over the top. Season to taste and add a little more dressing if you like.
- Divide into bowls and top with crispy onions, sesame seeds and a scatter of chopped coriander.
