Tasty Lunch Option

If breakfast is the most important meal of the day then lunch for me is the most enjoyable.  After tackling a busy morning at work I love having something super tasty to sustain me for the rest of the afternoon.  However my eldest daughter takes lunch to the next level by creating a myriad of delicious, fresh and filling salads that are a hit in this family.  Garden Chicken Salad with Toasted Tortilla is one of those and it is just so delicious.

Consider supporting the work of Milly, Molly and Me via Buy Me a Coffee.  Your contribution will help us create continuous, free content allowing everyone access to healthy, from scratch recipes year round.

Fresh, Light Ingredients

Lunch usually consists of leftovers in our house. There is simply no need to reinvent the wheel at every meal but there is no reason why lunch can’t take on a twist of what we had the night before.  I had roasted an extra chicken on this occasion and there were plenty of beautiful left overs to use in a salad.  My daughter combined lots of salad veggies like lettuce from the garden (luckily I had a winter planting with plenty of fresh leaves), tomatoes, massaged kale leaves and avocado.  You could literally use whatever salad veggies you have on hand.

Delicious Creamy Dressing

But what makes this salad is the dressing.  So creamy and tangy it makes the salad totally delectable from start to finish.  We combined yoghurt, dijon mustard, garlic, lemon juice and a little olive oil to make a moreish dressing that is so versatile.

To top the salad off we brushed wedges of tortillas with olive oil and topped them with spices to make a crispy, warm side to the salad.

This salad is perfect to take to work or school or to serve at a lunch with friends.  You won’t be sorry you tried it.  For us it was a refreshing change to hot lunches (it’s winter here) and a great way to get the benefits of salad vegetables into your diet with all that they offer.

Do try Garden Chicken Salad with Toasted Tortilla.

Fresh, light, tangy and soo filling.

Print

Garden Chicken Salad with Toasted Tortilla

Fresh, light, tangy. and surprisingly filling.

Course Lunch/ Lunch box

Keyword Garden Chicken Salad with Toasted Tortilla

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings 2 people

Author Jane Georgiades

Ingredients

Toasted Tortilla

• 2 tortillas cut into wedges
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp oregano
• salt to taste

Garden Chicken Salad

• 1 cup shredded roast chicken cold
• 6 cherry tomatoes sliced in half or quarters
• 2 cups salad leaves washed
• 1 cup kale leaves torn and massaged with olive oil
• 1 avocado cut into chunks

Dressing

• 1/2 cup Greek yoghurt
• 1/2 lemon juiced
• 1 clove garlic minced
• 2 tsp dijon mustard
• 2 tbls olive oil

Instructions

1. To make the tortilla, brush the wedges with olive oil then sprinkle with the spices. Toast in the oven heated to 200°C for 5 minutes or until golden.

   Combine the chicken and salad vegetables in a bowl.

   Whisk the dressing ingredients and then poor over the salad. Stir well to combine.

   Serve salad in bowls with tortilla on the side fresh out of the oven.