2 poached chicken breasts, shredded
1/4 purple cabbage, shredded
1/2 cup sun-dried tomatoes, finely chopped
Handful of flat-leaf parsley leaves, chopped
1/4 cup goji berries
1/2 cup pumpkin seeds
1 celery stalk, finely chopped
Large handful of snow peas, thinly sliced
2 large handfuls of baby spinach or watercress sprigs, chopped
1 cup walnuts, roughly chopped
1 small sweet potato, julienned or grated
Nut Butter Dressing
1 heaped tablespoon nut butter
120 ml olive oil
1 teaspoon Dijon mustard
Juice of 1/2 lemon
1 teaspoon honey
Sea salt and freshly ground black pepper
Arrange all the salad ingredients in a large serving bowl.
To make the dressing, whisk together all the ingredients in a small bowl.
Pour the dressing over the salad, toss gently to combine and serve.
Recipes have been extracted from The 7:2:1 Plan by Tim Robards, published by Macmillan Australia, available now.