Recipe: Chicken salad with Brussel sprouts and avocado
This chicken salad with Brussel sprouts and avocado is a healthy yet filling lunch option for the warmer months of the year.
This recipe is gluten-free and dairy-free. It can be make ahead and eaten as leftovers for a nourishing lunch.
The best way to cook chicken breast for salads is sous vide. If you don’t have an appliance that allows you to cook sous vide (I use an Instant Pot Duo), the second best option is to poach the chicken breast.
I recommend making your own mayonnaise, it is super easy and, in many cases, healthier than store-bought. If you prefer not to use mayonnaise, you can use plain natural yoghurt or sour cream instead.
Other substitutions:
- Brussel sprouts: broccoli
- Dried cranberries: sultanas or raisins
- Hazelnuts: other nuts, e.g. almonds
Chicken salad with Brussel sprouts and avocado
Ingredients
- 500 grams chicken breast
- 500 grams Brussel sprouts
- 5-6 celery stalks
- 1 avocado
- 6 tbsp mayonnaise, preferably homemade
- 4 tbsp dried cranberries
- juice of 1/2 lemon
- 4 tbsp hazelnuts
- salt and pepper to taste
Instructions
- Preheat oven to 200°C fan-forced.
- If cooking chicken sous vide: pat-dry, season with 5 grams of salt, place in a vacuum sealed bag cook at 68°C for 1 hour.
- If poaching chicken: bring enough salted water to cover the chicken to a boil in a medium pot. Turn off heat, place chicken in water, cover and wait for about 20 minutes. If you have a thermometer, check internal temperature is 74°C, otherwise check chicken is cooked in the middle.
- While the chicken cooks, take the stems out of the Brussel sprouts, halve them and wash them. Place them on a baking tray lined with baking paper or tin foil. Bake until the halves are browned and the loose leafs are nice and crunchy. Set aside to cool down.
- Let chicken cool down, then chop into bite size pieces.
- Wash and slice celery stalks.
- Toast hazelnuts in a dry pan until brown and fragant. Be careful not to burn them. Set aside to cool.
- Dice avocado.
- Mix chicken, Brussel sprouts, celery, avocado and cranberries. Season with lemon juice, salt and pepper. Serve and top with hazelnuts.
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