We’re making chicken salad at the Quaker Kitchen! Now, this isn’t your usual chicken salad with pale bits of chicken drowned in an unhealthy mayonnaise dressing. Using avocados, cherry tomatoes, greens, and some arugula, we make a grown-up chicken salad that’s perfect for a light yet filling lunch or dinner. Or as a post-workout snack.
Check out the video below and tell me what you think



For the chicken:

  • 2 tsps. olive oil
  • 4 lean chicken breasts, skin and fat removed, cut into long strips
  • 1 Tbsp. lemon juice
  • 2 cloves garlic, chopped finely
  • 1 tbsp dried parsley
  • 3 red chilies, chopped finely
  • 14 Tbsps. Quaker Instant Oats
  • 1/8 tsp. salt
  • 2 egg whites, lightly beaten

For the salad:

  • 2 cups fresh arugula and mesclun
  • 1 large ripe avocado, pitted, peeled, sliced lengthwise
  • 16 cherry tomatoes, halved
  • 1 mango, diced
  • lettuce

For the dressing:

1 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
6 Tbsps. Chili sauce
1/8 tsp. salt


For the chicken:
1. Pre-heat an oven to 220°C (430°F).
2. Grease a baking tray with oil and set aside.
3. In a bowl, mix chicken strips with lemon juice, garlic, parsley and red chilies and cover and refrigerate for about 1 hour.
4. Mix oats with salt in a bowl.
5. Dip the chicken strips in beaten egg while and then in the oat mixture.
6. Place the chicken strips on a greased baking tray and bake for about 10 to 12 minutes or until the chicken pieces brown evenly.

For the salad:
1. In a large salad bowl, add the salad avocados, tomatoes, mango and hot chicken strips.
2. Mix together all the ingredients for the dressing and pour the dressing over the chicken.
3. Toss the salad and serve immediately.

Thanks Quaker!



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