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When you’re looking to get in an optimal mix of greens and good-quality, lean protein, it’s hard to go past the classic chicken salad. But if you’ve had too much of a good thing and your old favorite is in need of some imagination, we’ve got the perfect alternative.

This recipe is great if you’ve got leftover roast chicken or simply roast chicken thighs and add them to your salad still warm. Kelp noodles are incredibly low in calories and rich in nutrients such as iodine, potassium, magnesium, calcium, iron and 21 amino acids - not to mention they add an awesome hearty texture meaning this salad is perfect for both lunch and dinner. They can be used right out of the bag, simply rinse and pat dry.


250 g Chicken Thighs

1 Tbsp Olive Oil

Sea Salt

For the salad:

8 Broccolini Stems

70g Rocket Leaves

170g Kelp Noodles

1/4 Cup Sunflower Seeds

Sea Salt

Freshly Ground Black Pepper

Extra Virgin Olive Oil


Pre-heat oven to 180c.  Place chicken thighs on an oven tray, rub with olive oil and season liberally with sea salt.  Bake in the oven for approximately 20 - 30 minutes.  

Remove and set aside to cool while you put together the salad.

Bring a pot of water to the boil.  Place the broccolini stems into the boiling water and cook until just tender, approximately 3 - 5 minutes.  Keep checking as you do not want them to overcook, you want them as crisp and fresh as possible.  

Once they are done refresh in cold water, drain and set aside.

In a bowl place the rocket leaves, spring onion, sunflower seeds and broccolini.  Add in the shredded chicken thighs, kelp noodles and drizzle with extra virgin olive oil.  Season and serve.

Serves 2 

Recipe and image courtesy of  

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