Chicken & Kohrabi Salad with Orange Dressing

12 Ingredients

Number of servings

4

1 granny smith apple, quartered, cored and thinly sliced
2 shallots, thinkly sliced on diagonal
2tablespoons fresh orange juice
1 bunch watercress
1 kohlrabi bulb, leaves trimmed
1/4 cup extra virgin olive oil
40grams pecans, chopped
1 pinch pepper (for seasoning)
1teaspoons wholegrain mustard
1 egg yolk
400grams roast chicken
1 pinch pink salt ground (to taste)

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Remove chicken meat, discarding skin and bones. Shred meat.

Step 2 of 5

Combine egg yolk, orange juice and mustard in a food processor. With motor running, gradually add olive oil until well combined and creamy. Season with salt and pepper.

Step 3 of 5

Thinly slice kohlrabi and cut into thin sticks. Toss chicken with apple, celery, pecans and shallots. Add half the dressing and gently toss to coat.

Step 4 of 5

For a fresh salad, finely grate 1 large kohlrabi bulb. Mix together with 1 apple, grated, 1 carrot, grated and 1/2 red onion, diced. Whisk 1 garlic clove, crushed, 1 tbs grated ginger and 3 tbs olive oil. Add to salad and toss to combine. Sprinkle with chopped toasted cashew nuts.