Paleo Poached Chicken Salad

For the dressing: add all ingredients into a bottle and shake well. Voila!
For the salad: roughly chop all ingredients except asparagus, cashews, beetroot and chicken and place into your chosen salad bowl.
Bring a pot of water to the boil with the stock cube in it. In the meantime add 1tbsp olive oil and 1-2tsp balsamic vinegar to a pan, and cook asparagus and beetroot on medium heat for approx 5 mins or until cooked. When water in pot is boiling, add the chopped chicken and poach on high heat for approx 5 mins or until cooked through.
Throw all cooked ingredients onto the salad, add dressing and toss!!

prep time:
cook time:3 min
ready in:
  • 3 chicken breasts, diced
  • 1 tomato, 1 mango, 1 red capsicum
  • 1 avocado
  • 1 beetroot, peeled and thinly sliced
  • 10 asparagus spears
  • handful of roasted cashews
  • 3 large handfuls baby spinach
  • olive oil and balsamic vinegar, for cooking
  • 1 organic, gluten free stock cube (or homemade stock)
  • Dressing: 100mL olive oil 25mL balsamic vinegar 10mL white vinegar 1tsp dijon mustard