Rainbow Chicken Salad

Eating a full spectrum of colour doesn’t just make your food look amazing, it also does amazing things for your body by providing you with all the phytochemicals unique to each colour. Swap goji berries for fresh raspberries when they’re in season for an additional hit of sweetness and antioxidants.


2 poached chicken breasts, shredded

1/4 purple cabbage, shredded

1/2 cup sun-dried tomatoes, finely chopped

Handful of flat-leaf parsley leaves, chopped

1/4 cup goji berries

1/2 cup pumpkin seeds

1 celery stalk, finely chopped

Large handful of snow peas, thinly sliced

2 large handfuls of baby spinach or watercress sprigs, chopped

1 cup walnuts, roughly chopped

1 small sweet potato, julienned or grated 

Nut Butter Dressing

1 heaped tablespoon nut butter

120 ml olive oil

1 teaspoon Dijon mustard

Juice of 1/2 lemon

1 teaspoon honey

Sea salt and freshly ground black pepper


Arrange all the salad ingredients in a large serving bowl.

To make the dressing, whisk together all the ingredients in a small bowl.

Pour the dressing over the salad, toss gently to combine and serve.


Recipes have been extracted from The 7:2:1 Plan by Tim Robards, published by Macmillan Australia, available now.

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