• 450g Sadia Chicken Breasts
  • 2 cloves Garlic, crushed
  • 2 tablespoons Olive oil
  • 2 tablespoons Lemon juice
  • 1 Sea salt and freshly ground black pepper
  • 2 cups Baby spinach
  • 2 Cucumbers, peeled into ribbons
  • 1 Small red onion, thinly sliced
  • 1 Rock melon, peeled and sliced
  • 1 Avocado, peeled and sliced
  • ½ cup Toasted hazelnuts, roughly chopped
  • 200g Sour cream
  • 2 Finely chopped spring onions
  • 1 Clove Clove garlic, crushed
  • 3 tablespoons Olive oil
  • 3 tablespoons Lemon juice
  • 2 tablespoons Chopped mint
  • 1 Sea salt and freshly ground black pepper



Combine the garlic, olive oil and lemon juice in a glass bowl. Season with salt and pepper. Add the Sadia Chicken Breasts, cover and refrigerate for at least 2 hours. Preheat the oven to 180°C and remove the chicken from the fridge to rest for 30 minutes before cooking.


Place the chicken breasts and marinade in a baking dish and roast for 25-30 minutes, until cooked through. Remove from the pan and rest until the chicken is cool enough to shred.


Combine the shredded chicken, spinach, cucumber ribbons, sliced red onion, sliced rock melon and sliced avocado. Pile onto a serving platter.


To make the dressing, blend the ingredients in a food processor until smooth. (ingredients 12-18)


Serve the salad drizzled with the dressing. Scatter over the hazelnuts.

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