Grilled Chicken Salad With Ginger & Lime Dressing

Place the chicken escalopes onto a plate and season with salt on both sides. Place onto a hot grill and cook until marked with grill lines, before turning over and grilling the other side of chicken escalope. Remove from the grill and keep warm. Brush the cooked chicken with garlic butter.

To make the dressing, place all the ingredients in a bowl, add the fresh grated ginger and slowly whisk. Next, add in the kohlrabi, red chilli and radish, followed by cooked red and white quinoa. Add pomegranate seeds and the omega seed mix and carefully mix to combine all ingredients.

Place the prepped red and white endive leaves onto a cold plate, alternating red then white. Place the green salad leaf mix onto the centre of the plate. Spoon the dressed quinoa mix onto the leaves. Place three pieces of sliced avocado on top of the quinoa.

Place the cooked chicken escalopes neatly onto the salad, sprinkle over the toasted black and white sesame seeds and garnish with micro coriander.