Super-Greens Salad with Chicken

Easy Food Recipes and Cooking - Super-Greens Salad with Chicken

Serves 4
• 115g each watercress, rocket leaves and baby spinach leaves
• 60g alfalfa sprouts
• 60g mung bean sprouts
• 2 skinless roasted chicken breast fillets
• 1 ripe avocado, sliced
• 60g Brazil nuts, roughly chopped
• 30g pumpkin seeds
• 1 nori sheet, crumbled Nut dressi ng
• 125g cashew nuts
• 1 garlic clove
• Zest and juice of 1 lime
• 2 tsp spirulina or chlorella powder (optional)
• 2 tsp nutritional yeast flakes (optional)
• Freshly ground black pepper

To make the dressing, soak the cashew nuts in water for 20 minutes, then drain. Put them into a blender or  food processor with all the other dressing ingredients. Add 125ml/4fl oz/½ cup water, season lightly with  pepper and process to make a light pouring consistency. Add a little more water if necessary.

In a large bowl, toss together the watercress, rocket, spinach, alfalfa and bean sprouts. Toss in a little of the dressing to just coat the leaves, if you like.

Slice the chicken. Serve the salad with the avocado slices, nuts, seeds and the chicken slices, and the nori  sheet crumbled over the top. Drizzle over a little extra dressing. (Store, without dressing, in the fridge for up  to 2 days.) Pour more dressing around the salad and serve.

Recipe by Penny Brohn