Sliced Chicken Salad with Parsley Vinaigrette

Zesty, light, and refreshing. A fresh salad of blanched green beans, broccolini, and sliced chicken. Dressed with a parsley vinaigrette that's sweet and zesty.

Perfect for lunch!

Prep Time: 15 mins
Total Time: 30 mins
Servings: 4

Equipment

• Whisk
• Measuring spoons
• Chef's knife
  
• Chopping Board
  

• Measuring cups
• Medium-sized sauce pan
• Large saucepan
  

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Ingredients

• 500g MelCo Food's Sliced Chicken
• 500g green beans, cut into 3cm pieces
• 500g broccolini, cut into 3cm pieces
• 1 avocado, cubed
• 4 eggs
  
• 1 small radish, thinly sliced
  

For Parsley Vinaigrette

• 1/2 cup parsley, minced
  
• 3 tbs extra virgin olive oil
  
• 1 tbs lemon juice
  
• 1 tsp lemon zest
  
• 1 garlic clove, minced
  
• 1/2 tsp salt
  
• 1/4 tsp cracked black pepper
  
• 1/4 tsp seeded mustard
  

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Method

For Soft-Boiled Egg

1. Fill a medium sized saucepan with water and bring to a boil. Add 1/2 a tablespoon of salt.
   
2. Once boiling, place eggs into water, lowering the eggs into the water with a spoon to avoid cracking. Boil for 6 minutes.
   
3. After 6 minutes is done, drain the eggs and run under cold water to cool down.
   
4. Crack and peel eggs. Set aside.
   

For Blanched Veggies

1. Fill a large saucepan with water and bring to a boil. Add 1/2 a tablespoon of salt.
   
2. Once boiling, place green beans and broccolini into the water. Boil for 4-6 minutes.
   
3. Once boiled, drain the vegies and run under cold water to cool down.
   

For Parsley Vinaigrette

1. Combine parsley, mustard, lemon juice, lemon zest, and garlic in a mixing bowl. Whisk together.
   
2. Whilst constantly whisking, slowly drizzle in olive oil, one tablespoon at a time.
   

To Serve

1. Mix together avocado, green beans, and broccolini
   
2. Place in a shallow bowl.
   
3. Slice soft boiled egg, place on top of salad.
   
4. Garnish bowl with MelCo Food's Sliced Chicken, and radish. Serve with dressing on the side, and drizzle to taste. Enjoy!