For the dressing
Zest & juice from 1 medium orange
4 tbsp Extra Virgin Olive Oil
1 tbsp red wine vinegar
1 tbsp honey
½ tsp Dijon mustard
½ tsp salt
¼ tsp pepper
For the salad
1 bag mixed leaves, washed & ready to eat
2 packs Homebird Irish roast chicken pieces
1 avocado, sliced
50g pistachio nuts, lightly toasted
40g pomegranate seeds
For the dressing, combine ingredients in a small clean jam jar. Place lid on tightly then shake to combine.
Place lettuce in a large bowl. Spoon over 2 tbsp of the dressing and toss to coat the leaves. Add Homebird chicken pieces and avocado slices. Scatter over pistachios and pomegranate, then drizzle with another 1-2 tbsp of dressing. Enjoy straight away.
Tip: Use half the ingredients if wanting to make this salad for your work lunch. Then simply place sliced avocado in a small airtight and leak proof container with 2-3 tbsp of the dressing. This will keep the avocado from turning brown. Place other ingredients in a larger airtight container. When ready to eat, simply add the avocado with dressing to the salad and enjoy.