Chicken Salad With Dijon Lime Dressing

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Use leftover chicken to prepare this quick salad in just 10 minutes. Avocados add creaminess to the zingy dressing.

recipe updated Nov 5, 2019


  • Avocado icon
    1 (165g)
  • Chicken breast icon
    Chicken breast
    300g (about 2¾)
  • Red onion icon
    Red onion
    2 (270g)
  • Cherry tomatoes icon
    Cherry tomatoes
    150g (about ¾ cup)
  • Pumpkin seeds icon
    Pumpkin seeds
    50g (about ¾ cup)
  • Lime juice icon
    Lime juice
    2 tbsp (30g)
  • Dijon mustard icon
    Dijon mustard
    1 tbsp (15g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Mixed salad leaves icon
    Mixed salad leaves
    75g (about 3⅛ cups)
  • Rustic french bread icon
    Rustic french bread
    as needed


  • kCook icon Food processor
  • kCook icon Stove
  • kCook icon Frying pan
  • kCook icon Large mixing bowl
  • kCook icon Food processor bowl

Step preview

  1. Heat a clean frying pan frying pan - medium-high heat
  2. Add pumpkin seeds to the frying pan
  3. Fry until light golden while stirring occasionally - 2 min, medium-high heat
  4. Add avocado, lime juice and dijon mustard to a clean food processor bowl
  5. Blend until smooth
  6. Season with salt & pepper to taste
  7. Add chicken breast, red onion, cherry tomatoes and mixed salad leaves to a clean large mixing bowl
  8. Transfer seeds to salad
  9. Toss until well combined
  10. Pour dressing into salad
  11. Serve with rustic french bread
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