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Crunchy chicken salad

Crunchy chicken salad


This salad is ideal eaten cold for the next day’s lunch too

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1580kj 377kcal
  • Fat
    Med 22%
  • Saturates
    Low 15%
  • Sugar
    Low 22%
  • Salt
    Low 22%

% of adult’s reference intake | Carbohydrates per serving : 14.07g


  • 4 Co-op British chicken breasts
  • Zest and juice of 1 lemon
  • Freshly ground black pepper
  • 4 cloves garlic, peeled
  • 1 tsp vegetable oil
  • 1.5cm piece fresh ginger, grated
  • 2 tsp sesame oil or Co-op olive oil
  • 2 tsp Co-op clear honey
  • 1 Co-op ripe and ready to eat avocado, peeled, destoned and sliced
  • 2 carrots, coarsely grated
  • 2 spring onions, finely sliced
  • 1 small red cabbage, finely sliced
  • 2 tbsp mixed seeds, eg pumpkin and sunflower


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the chicken on a nonstick baking tray
  3. Sprinkle over half the lemon zest and juice and season with a grind of black pepper
  4. Crush the garlic with the flat of a knife and tuck a clove under each chicken breast
  5. Drizzle over the vegetable oil
  6. Bake for 20-25 mins, leave to cool then slice
  7. Meanwhile, mix together the remaining lemon zest and juice, ginger, sesame or olive oil and honey, then toss with the avocado, carrots, spring onions and cabbage
  8. Lightly toast the mixed seeds in a frying pan and serve the chicken on a bed of the salad with the seeds scattered on top

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