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This recipe has been specially curated by our Head Chef and Owner of Babajan Eatery, Kirsty Chiplias in collaboration with our Nutrition advice from The A Life. We are so lucky to feature the method of this beautiful, nutrient dense green salad for our 8 Weeks To Thrive Group Program launching Feb 4 2019.
2 chicken Breasts or 1 whole chicken
2 sticks celery
1 brown onion
4 sprigs thyme
4 garlic cloves
Rind of 1 lemon
1 tsp black peppercorn
Place all ingredients in to a pot, bring to the boil and turn to simmer for 20minutes for chicken breast or 1 hour for whole chicken. Skim the top of stock whilst the chicken is poaching.
Remove the chicken and let cool, shred as desired.
250 gm of broccoli florettes and trimmed stems
1 bunch asparagus spears, cut in to 3
1 bulb of fennel – shaved on a mandolin/slicer
½ red onion – fine sliced
1 lebanese cucumber – stripe the cucumber with a peeler, and cut lengthways into 2 cm pieces
100gm sunflower seeds – in a bowl with 1 tbs honey and 50ml olive oil and roast in oven for 10 minutes, leave to cool.
200gm dried Canellini Beans – soaked overnight, boil until soft, strain and leave to cool for salad ( these will stay in the fridge for 2-4 days if dressed with olive oil/ avocado oil. Or Rinse Canned version and use straight away.
Dressing – green sauce – place all ingredients in a blender and blend until smooth
½ bunch flat leaf parsley
½ bunch fresh mint
1/2 bunch raw kale
1 green long chilli ( with seeds)
100gm roasted walnuts
1 clove garlic
1 tsp dried mint
1 tsp Dijon mustard
50ml red wine vinegar or lemon juice
salt and pepper
100ml olive oil
Blanch asparagus and broccoli in a pot of boiling salted water, this takes 1 min, remove straight away and either wash with cold water or put on a flat tray straight in to the fridge to keep the green In the vegetables.
Take all salad ingredients and place in a bowl, with chicken and cannellini beans,
pour half the dressing over the chicken, and gently stir through.
Arrange the salad on a platter or individual plates, add more dressing and toasted seeds, and fine chopped parsley to garnish.
I also like to do small spoons of avocado over the salad too before I serve it for extra creamy texture and deliciousness.
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