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Rainbow Chicken Salad

Prep Time:

10 minutes

Cook Time:

10 minutes


1 Servings

About the Recipe

Finishing off Friday with an easy lunch creation that was too good not to share! This salad is packed full of vegetables, protein, nuts and seeds making it a winning nutrition combo using only wholesome ingredients! If you are vegetarian swap the chicken for chickpeas, lentils or tofu so that you are still getting that much needed protein!



Handful of kale, rocket, and cabbage

1x chicken breast cut into slices

1x sweet potato roughly chopped

1x radish thinly sliced

1x broccoli cut into florets

1x grated carrot

1x cucumber sliced

2 tbsp almonds

2 tbsp pumpkin seeds

Chilli flakes

Salt and pepper


1/4 cup hulled tahini

1 tbsp maple syrup

1/4 tsp mixed ground spices

2 tbsp water


Before making the salad, cook and prep all necessary ingredients.

Poach chicken in a pot with salt on low heat for 20 mins or until cooked through.

Bake sweet potato on 180° for 40 mins, adding the broccoli halfway through. Cut all other veges.

Next, make your dressing! Combine dressing ingredients in a small bowl. Whisk until smooth.

Next, make your salad! Combine all necessary ingredients in a bowl.

Drizzle with juice from half a lemon, your tahini dressing, chilli flakes, and extra pumpkin seeds.

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