Oregano Chicken Salad
The items in the recipe that don’t have a measurement are detailed in the below weight bracket tables. Simply choose the measurements of ingredients for the current weight bracket you fall into.

INGREDIENTS

Finely chopped Macadamias

Free Range Chicken Breast

Squeeze of Fresh Lemon Juice

¼ tsp Apple Cider Vinegar

1 Clove of Crushed Garlic

1 Sprig Finely Chopped Fresh Oregano

1 tsp Olive Oil

1 – 2 Sliced Zucchini (5mm thick)

1 Cup Shredded Kale

1 Cup Spinach

¼ tsp Balsamic Vinegar

METHOD

  1. Combine Lemon Juice, Apple Cider Vinegar, Oregano and garlic in a shallow bowl to create dressing.
  2. Cut chicken breasts into 3rds and add to dressing. Leave in the fridge covered for 10mins.
  3. Bring BBQ or chargrill plate to high heat and coat with olive oil.
  4. Remove chicken from the fridge and add to the grill with zucchini and cook for 2-3 mins either side or until chicken is cooked and zucchini is tender.
  5. Add kale, spinach and macadamias to zucchini in a large bowl with olive oil and toss together.
  6. Place vege mix on plate. Splash a small amount of balsamic vinegar over, add grilled chicken and serve.

MALE

65-75KG

75-85KG

85-95KG

95-105KG

105-135KG

135KG +

Chicken

150g

150g

160g

170g

180g

180g

Macadamias

15g

20g

25g

25g

30g

35g

FEMALE

Up to 65KG

65-75KG

75-85KG

85-95KG

95-120KG

120KG +

Chicken

130g

140g

150g

150g

160g

160g

Macadamias

15g

15g

15g

20g

25g

25g