This beautiful chicken salad recipe is the perfect healthy lunch.


  • 3 Bunch Baby Carrots – Washed – Stems Trimmed

  • 1.5 Tblsp Harrissa paste

  • 300 G Chicken – That’s Been Roasted Then Shredded

  • 1 Punnet Wild Rocket

  • 2 Tblsp Mung Bean Sprout

  • 3 Sprigs Mint – Picked and hand torn

  • 5 Sprigs Coriander – Picked And Washed

  • 3 Tblspn Roasted Cashews – Chopped

  • 2 Each Avocado – Halved, Seeded And Cut Into Wedges

  • 3 Tblsp Citrus Dressing – See Recipe Below

  • Citrus Dressing

  • 1 Each Orange

  • 1 Tblsp White Wine Vinegar

  • 300 ML Extra Virgin Olive Oil


  • 1.

    Place carrots in a baking dish rub with a Tblsp of olive oil then toss with harrissa, season with a pinch or 2 of salt. Roast at 180c till golden and a little burnt at the tips and tender. (nobody likes crunchy buggs bunny carrots!) Allow to cool, room temp.

  • 2.

    Combine all ingredients along with a pinch of sea salt and crack of pepper. Toss till all combined.

  • 3.

    Arrange salad on 4 decorative bowls or plates. Alternatively you could leave out the chicken and serve as an accompaniment to a roast dinner.

  • Citrus Dressing:

  • 1.

    Zest the orange with a micro-plane

  • 2.

    Cut orange in half and sear the cut side in a hot non-stick pan for about 5 mins till caramelized.

  • 3.

    Squeeze out 3 Tblsp  of juice from the caramelized orange and whisk in 1 tspn of the zest along with the vinegar and a pinch of salt.

  • 4.

    Whisk in the olive oil.

  • 5.

    Dressing will keep fine in the fridge for about 4 days.?


Learn more about The Three Williams Cafe here

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