Trevor's Chicken, Peach 
& Crunchy Combo Salad - Aussie Sprouts

Trevor’s Chicken, Peach 
& Crunchy Combo Salad

An irresistible combination of seared chicken, peppery leaves and Aussie Sprouts Crunchy Combo paired with peaches, haloumi and avocado, all tossed with a delicious vinaigrette. 

Ingredients

  • 1 tbsp extra virgin olive oil 
  • 200g skinless chicken breast
  • 180g Haloumi, cut into 1cm thick slices
  • 4 cups (100g) mixed lettuce leaves
  • 1 punnet (100g) Aussie Sprouts Pea Shoots, halved and tails discarded 
  • 1 ½ cups cooked quinoa or brown rice
  • 2 peaches, sliced
  • 1 avocado, sliced 
  • 1 cup Aussie Sprouts Crunchy Combo 
  • 1/3 cup toasted almonds, roughly chopped 

Honey Mustard Vinaigrette

  • ¼ cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tbsp honey

Instructions

  • Heat half the oil in a large frying pan over medium heat. Cook chicken for 4-5 minutes on each side until just cooked through. Set aside and allow to rest for 5 minutes, then slice thinly. 
  • Heat remaining oil in frying pan and fry haloumi on each side until golden brown. Transfer to a plate lined with paper towel. 
  • Toss lettuce leaves and quinoa together in serving bowl. Top with chicken, peaches, avocado, Aussie Sprouts Crunchy Combo and almonds and toss through gently. 
  • To make dressing, mix all ingredients together until well combined. Drizzle over salad and serve. 

Trevor's Chicken, Peach 
& Crunchy Combo Salad

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Serves: 4
Prep Time: 10 minutes Cooking Time: 15 minutes

An irresistible combination of seared chicken, peppery leaves and Aussie Sprouts Crunchy Combo paired with peaches, haloumi and avocado, all tossed with a delicious vinaigrette.

Ingredients

  • 1 tbsp extra virgin olive oil
  • 200g skinless chicken breast
  • 180g Haloumi, cut into 1cm thick slices
  • 4 cups (100g) mixed lettuce leaves
  • 1 punnet (100g) Aussie Sprouts Pea Shoots, halved and tails discarded
  • 1 ½ cups cooked quinoa or brown rice
  • 2 peaches, sliced
  • 1 avocado, sliced
  • 1 cup Aussie Sprouts Crunchy Combo
  • 1/3 cup toasted almonds, roughly chopped
  • ----------- Honey Mustard Vinaigrette -----------
  • ¼ cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tbsp honey

Instructions

1

Heat half the oil in a large frying pan over medium heat. Cook chicken for 4-5 minutes on each side until just cooked through. Set aside and allow to rest for 5 minutes, then slice thinly.

2

Heat remaining oil in frying pan and fry haloumi on each side until golden brown. Transfer to a plate lined with paper towel.

3

Toss lettuce leaves and quinoa together in serving bowl. Top with chicken, peaches, avocado, Aussie Sprouts Crunchy Combo and almonds and toss through gently.

4

To make dressing, mix all ingredients together until well combined. Drizzle over salad and serve.

Nutrition

  • 653k Calories
  • 31.6g Carbohydrates
  • 44.4g Fat
  • 6.6g Fiber
  • 28.8g Protein
  • 10.9g Saturated fat
  • 1400mg Sodium
  • 16.6g Sugar

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