PREP TIME: 5 mins
COOK TIME: 15 mins
TOTAL TIME: 20 mins
COURSE: Lunch, Salad
CALORIES: 562 kcal
150 g chicken breast
1/4 avocado cubed
1/2 bunch broccolini diced into 1cm pieces
1 cup baby spinach
1/2 cucumber diced
1/4 cup coriander fresh roughly chopped
1/4 lime juiced
1.5 teaspoon extra-virgin olive oil
1/2 tablespoon pumpkin seeds
FOR THE CHICKEN
Place the chicken in a saucepan and pour over enough water to just cover.
Season with sea salt and freshly ground black pepper, then cover with a lid.
Bring to the boil over high heat, then reduce the heat to medium and simmer for 5 minutes.
Add the broccolini to the pan and continue to simmer for 5 minutes.
Remove the lid and the broccolini and stand the chicken in the liquid for a further 5 minutes.
Drain and shred the chicken.
FOR THE SALAD
Arrange the chicken, avocado, broccolini, spinach, cucumber and coriander around a wide bowl.
Add lime juice and olive oil to a small jar and shake to combine.
Drizzle the dressing over the salad bowl and sprinkled with pepitas and season with salt and pepper.