Kiwi and Avocado Chicken
5 from 3 votes
Print

Kiwi and Avocado Chicken Salad

This kiwi and avocado chicken salad is stacked with flavor from the creamy avocado to the garlicy shredded chicken and sweet SunGold kiwi and orange pieces.

Course Appetizer or Main
Cuisine Canadian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 stacked salads
Calories 406 kcal
Author Julie & Debbie

Ingredients

FOR THE POACHED CHICKEN

  • 2 chicken breast
  • 4 cups chicken stock (or more to cover the chicken)
  • 1 onion chopped
  • 1 clove garlic chopped

FOR THE GARLIC AOLI

FOR THE SALAD

  • 1 avocado diced , sprinkled with a little salt and lemon juice
  • 2 Zespri SunGold kiwis
  • 1 naval orange
  • the shredded chicken mixture
  • 1/4 crushed hazlenuts
  • micro greens

FOR EACH SALAD STACK

  • 1/4 cup diced avocado
  • 1/4 cup shredded chicken mixture
  • 1/4 cup diced SunGold kiwi's and oranges
  • 1/4 cup shredded chicken mixture
  • 1/4 cup diced SunGold kiwi's and oranges
  • pinch of micro greens
  • sprinkle of crushed hazelnuts

Instructions

  1. First make the chicken. Add the chicken, chicken stock, onion and garlic to a medium pot. Bring to a simmer and let it simmer for an hour or until the chicken starts falling apart easily. When its ready, strain and let it cool till you can touch it and pull it apart with your hands. Set aside.
  2. Make the aoili. Add the mayo, garlic, lemon juice, salt, pepper and olive oil to a medium bowl. Stir to combine. Add in the shredded chicken and stir again. Season to taste with more salt and pepper.
  3. Get the avocado ready. Prepare the avocado by slicing in half, removing the pit, and then slice through the flesh just until you hit the skin first length wise and then width so that you have a bunch of little pieces sitting on the skin. Then take a spoon and scoop out the flesh into a bowl. Repeat with the other side.
  4. Cut up the orange. Peel a naval orange and remove the segments with a knife. That way you dont get the membrane of the segments as well. Just the juicy bits.
  5. Cut up the kiwi. Slice each kiwi in half. Take a spoon and slide it between the skin and the flesh. Run the spoon around the kiwi and under it. Pull the skin off. Dice up the kiwi flesh. Repeat with the rest of the kiwi halves.
  6. Put the salad together. Get out a ring that will allow you to stack the salad inside. Place the ring on your serving plate. Start with the avocado on the bottom of the ring. Press the avocado down gently so it makes an even layer. You don't want to squish it too much. Next add 1/4 cup of the chicken mixture and push it down gently as well. Follow with 1/4 cup of the kiwi and oranges mixture. Repeat the chicken and fruit layers. Garnish with micro greens and crushed hazelnuts.
  7. Serve!

Recipe Notes

This recipe makes about 3 stack (or so, depending on how big your layers are)

Nutrition Facts
Kiwi and Avocado Chicken Salad
Amount Per Serving (1 stacked salad)
Calories 406 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g20%
Cholesterol 78mg26%
Sodium 588mg25%
Potassium 1151mg33%
Carbohydrates 20g7%
Fiber 6g24%
Sugar 9g10%
Protein 31g62%
Vitamin A 235IU5%
Vitamin C 70.6mg86%
Calcium 56mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.