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Greatest plates · Salad
Chicken, Green Apple Salad with Poppy Seed Dressing
A deli-counter classic: baby greens, tart green apple sliced thin, avocado, toasted almonds, dried fruit and fetta, under a creamy poppy seed dressing. Ten minutes if the chicken is already cooked.
Serves 3Prep 10 minCook 12 minSaladChicken
Containsdairy · nuts
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
Protein 28%Carbs 19%Fat 53%
About 660 kcal a serve — 46 g protein, 31 g carbs, 40 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 3
Method
Cook and slice the chicken
ChickenSeason the chicken with the salt and black pepper and pan-fry it in the olive oil, five to six minutes a side, until firm. Rest it five minutes, then slice it thinly.
In the frying panChicken →
12 min
Whisk the poppy seed dressing
DressingWhisk the vinegar, olive oil, yoghurt, maple syrup, shallot, mustard and salt until smooth and creamy — a stick blender or a little milk frother does this in seconds. Stir the poppy seeds in at the end so they stay whole.
In the bowlDressing →
5 min
Build the salad
BuildSpread the leaves in a wide bowl, lay the apple, avocado and chicken over them, then scatter the almonds, cranberries and fetta. Drizzle the dressing on at the table.
In the bowlBuild →
5 min
Cook's noteSlice the apple last and toss it in a little of the dressing straight away to stop it browning.
Estimated per serve
660 kcal · 46 g protein · 31 g carbs · 40 g fatestimates, within ~10%
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