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No-Cook Roast Chook Christmas Salad

By Meg Yonson

I Quit Sugar: No-Cook Roast Chook Christmas Salad recipe
  • 4 servings
  • Prep - 5 mins
  • Total - 5 mins
I Quit Sugar: No-Cook Roast Chook Christmas Salad recipe

Who would have thought, kale and chia... in a Christmas dish? Yep, even on the most indulgent holiday of the year we manage to find a way to sneak in our favourite superfoods!  

Servings: 4
Preparation: 5 mins

Ingredients

  • 1 bunch kale, stalks removed and leaves roughly torn.
  • 1 tablespoon extra virgin olive oil.
  • 1/2 lemon, juiced.
  • 1/4 cup pomegranate seeds.
  • 1 tablespoon chia seeds.
  • 1/2 cup toasted walnuts.
  • 80 g feta, crumbled.
  • 200 g store-bought roast chicken.

Directions

1. Add kale, olive oil and lemon juice into a bowl. Massage with your fingers until kale leaves soften.

2. Scatter over remaining ingredients and serve.


Note

Make it vego: Slice 150g tempeh into long strips. Fry off in a little olive oil and garlic. Serve as you would the chicken.


Who would have thought, kale and chia... in a Christmas dish? Yep, even on the most indulgent holiday of the year we manage to find a way to sneak in our favourite superfoods!

Ingredients

  • 1 bunch kale, stalks removed and leaves roughly torn.
  • 1 tablespoon extra virgin olive oil.
  • 1/2 lemon, juiced.
  • 1/4 cup pomegranate seeds.
  • 1 tablespoon chia seeds.
  • 1/2 cup toasted walnuts.
  • 80 g feta, crumbled.
  • 200 g store-bought roast chicken.

Directions

1. Add kale, olive oil and lemon juice into a bowl. Massage with your fingers until kale leaves soften.

2. Scatter over remaining ingredients and serve.

Note

Make it vego: Slice 150g tempeh into long strips. Fry off in a little olive oil and garlic. Serve as you would the chicken.