I love the strong flavour in this warm chicken salad. Although perhaps ‘salad’ is the wrong name as it’s a meal in itself.
2 Tbsp Olive oil (I used Macadamia oil)
1 large garlic clove, finely chopped
1 red onion, chopped
500g chicken breast, chopped
Punnet baby tomatoes
4 celery stems, chopped
1 green capsicum
½ head broccoli cut into small flowers
3 Tbsp kalamata Olives, no pips
1 ripe avocado
100g Stilton cheese (or any blue vein cheese), crumbled
Sour dough bread stick to serve
- Place broccoli in a small saucepan or heat proof bowl. Add boiling water and cover with a lid for 3-5 minutes to blanch broccoli. Drain and set aside.
- Heat oil, garlic and onion in a large wok or fry pan. Add chicken and cook until just browning and cooked through (avoid over-cooking the chicken which dries it out).
- Add tomatoes to chicken and remove from heat. Stir through cheese until it melts over the warm chicken. Add avocado and stir through. Add remaining vegetables including blanched broccoli and olives.
- Serve with heated sour dough bread stick as a meal.
