Green Chicken Salad

Crispy golden chicken meets crunchy cabbage and a creamy, herby Green dressing made with avocado, basil, and pickled jalapeños. High-protein, flavour-packed, and finished with a parmesan sprinkle – this vibrant salad delivers 47g of protein in just 551 calories.

Serves: 2

Dressing:

• 1 cup baby spinach
• 1 cup fresh basil
• 2 garlic cloves
• 4–5 slices pickled jalapeños
• Juice of 1 lemon
• 1/3 cup roasted cashews
• 1/2 avocado
• 1/2 tsp salt
• 1/4 cup grated parmesan
• 1/4 cup water

Salad:

• 250g skinless chicken breast, sliced in half
• 1 egg
• 1/3 cup panko breadcrumbs
• 1 tsp all-purpose seasoning
• 1/2 head green cabbage, roughly chopped
• Extra parmesan, to garnish

Method:

1. Add all dressing ingredients to a high-speed blender and blend until smooth and creamy. Set aside in the fridge.
2. In a shallow bowl, mix the panko breadcrumbs with the seasoning. In a separate bowl, whisk the egg. Dip each piece of chicken into the egg, then coat in the breadcrumb mixture, shaking off any excess.
3. Heat a pan over medium heat and cook the chicken for about 6 minutes per side, or until cooked through and golden. Let rest for a few minutes, then slice.
4. Add the cabbage to a large bowl and toss with half the dressing. Divide between serving bowls and top with sliced chicken. Garnish with extra parmesan and enjoy!

Macros

• Calories: 551
• Fat: 24g
• Carbs: 32.5g
• Protein: 47.7g