Shredded Chicken and Raw Veggie Salad | Everyday Gourmet S4

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Cottage cheese is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable.

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Canned chicken is a cost-effective protein option.

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Peanuts are often less expensive.

Bring chicken breast to room temperature before cooking.

Boil chicken stock in a pot.

Remove the pot from heat and add the chicken breast, covering it with a lid.

Let the chicken sit for about 40 minutes to poach in residual heat.

Prepare vegetables by slicing cucumber and quartering fennel.

Use a food processor to slice and shred carrots, beetroot, and french shallots.

Place all sliced vegetables into a large bowl.

Segment the orange and add it to the bowl along with its juice.

Add half a bunch of mint and half a bunch of coriander to the bowl.

Add fennel fronds to the bowl.

Add a heap teaspoon of seeded mustard to the bowl.

Add a heap teaspoon of sumac to the bowl.

Whisk together the orange juice, mustard, sumac, and a drizzle of olive oil to create a dressing.

Season the dressing with salt and black pepper, then whisk again.

Add raw almonds to the bowl for crunch.

Break up danish feta cheese into chunky pieces and add to the bowl.

Allow the poached chicken to cool, then shred it by hand.

Dress the salad with most of the dressing and mix well to coat all ingredients.

Plate the salad and top with shredded chicken and a drizzle of remaining dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens