Trevor’s Chicken, Peach & Crunchy Combo Salad

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients (serves 4)

1 tbsp extra virgin olive oil

200g skinless chicken breast

180g Haloumi, cut into 1cm thick slices

4 cups (100g) mixed lettuce leaves

1 punnet (100g) Aussie Sprouts pea shoots, halved and tails discarded

1 ½ cups cooked quinoa or brown rice

2 peaches, sliced

1 avocado, sliced

1 cup Aussie Sprouts crunchy combo

1/3 cup toasted almonds, roughly chopped

Honey Mustard Vinaigrette

¼ cup extra virgin olive oil

2 tbsp balsamic vinegar

2 tsp Dijon mustard

1 tbsp honey


  • Heat half the oil in a large frying pan over medium heat. Cook chicken for 4-5 minutes on each side until just cooked through. Set aside and allow to rest for 5 minutes, then slice thinly.
  • Heat remaining oil in frying pan and fry haloumi on each side until golden brown. Transfer to a plate lined with paper towel.
  • Toss lettuce leaves and quinoa together in serving bowl. Top with chicken, peaches, avocado, crunchy combo and almonds and toss through gently.
  • To make dressing, mix all ingredients together until well combined. Drizzle over salad and serve.


Per Serve
Energy 2741kJ (653kcal)
Fat – total        – saturated 44.4g10.9g
Carbohydrate – total                            – sugars 31.6g16.6g
Dietary fibre 6.6g
Sodium 1400mg