Name: Magic Pot Spring Chicken Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: ½ diced Red onion; 2 juice of Meyer lemon; 1 minced Garlic clove; 200 g halved Cherry tomatoes; 1 cubed Avocado; 100 g sliced Green onion; 1 Chicken breast; 3 teaspoons Dijon mustard; 1 teaspoon Extra virgin olive oil; 2 teaspoons Sea salt; 2 teaspoons Black pepper; 2 teaspoons Herbes de provence; 1 ½ tablespoons Honey; 180 ml Apple cider vinegar; 50 g Sugar; 2 Broccolini; 3 Asparagus; 120 ml Extra virgin olive oil; 1 teaspoon Garlic chili sauce; 1 Shallot; 140 g Mixed salad leaves

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Magic Pot Spring Chicken Salad

Celia De Benedetti

Posted November 29, 2022 (Last updated November 29, 2022)

Serves

Total Time

40mins

Calories

1106

Chef Notes

The sweet and tangy dressing makes this salad so fresh tasting, you’ll love eating it as a whole meal - or as a side.

Ingredients

Red onion½diced
Meyer lemon2juice of
Garlic clove1minced
Cherry tomatoes200 ghalved
Avocado1cubed
Green onion100 gsliced
Chicken breast1
Dijon mustard3 teaspoons
Extra virgin olive oil1 teaspoon
Sea salt2 teaspoons
Black pepper2 teaspoons
Herbes de provence2 teaspoons
Honey1 ½ tablespoons
Apple cider vinegar180 ml
Sugar50 g
Broccolini2
Asparagus3
Extra virgin olive oil120 ml
Garlic chili sauce1 teaspoon
Shallot1
Mixed salad leaves140 g

Method

1. Place breast on a plate and put dijon mustard, honey, olive oil, salt, pepper and herbs du provence and rub liberally all over breast
2. Place breast in Magic Pot with lid, microwave at 1000 W (High) for 5 minutes
3. Flip breast over, cover and microwave at 1000 W (High) for another 5 minutes
4. While chicken cooks, pickle the red onion: In a small bowl, mix Apple Cider Vinegar and sugar, stir in diced red onion
5. Let sit in this marinade until you are ready to serve salad, at least 10 minutes
6. Rinse Magic Pot of chicken juice, place steamer in pot. Fill to just below the steamer with water
7. Place Broccolini and Asparagus on the steamer, cover with lid and microwave at 1000 W (High) for 5 minutes
8. Remove carefully (hot!) and cut into ¼ inch pieces, set aside
9. In a blender or NutriBullet, make salad dressing, blending until creamy and smooth: olive oil, juice of two Meyer lemons, herbs de provence, salt, pepper, Chinese Chili Garlic Sauce, minced garlic clove, shallot, mustard and honey
10. Place cherry tomatoes in a smaller bowl and pour dressing over tomatoes and mix
11. Add all chopped veg to lettuce in big bowl and mix, including pickled red onion, serve mixed greens onto individual plates
12. Top each plate with tomatoes and dressing. Slice chicken, place on top of each salad, drizzle extra dressing on top

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