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Roast chicken, avocado and rustic grain salad

Neil Perry
Neil Perry

This smart, substantial salad has a great texture and makes a perfect lunch with its mix of grains and greens. You can use any grains you like: spelt, barley or even boiled white rice. A spoonful of aioli on top of each portion of salad would be a nice addition, as would serving it on a bed of baby cos lettuce.

Spring has sprung: Roast chicken, avocado and rustic grain salad.
Substantial salad: Roast chicken, avocado and rustic grains. Photo: William Meppem


1/4 cup white quinoa

1/4 cup farro

1/4 cup wild rice

handful of fresh flat-leaf parsley leaves, roughly chopped

1/3 cup toasted almonds with skin left on, roughly chopped

1/4 cup semi-dried tomatoes, diced zest and juice of half a lemon

3 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

1 small roast chicken, organic or free-range

1 ripe avocado, sliced


Rinse quinoa well in a fine strainer, then place in a pot with plenty of fresh water and a pinch of salt. Bring to a boil, then simmer for about 15 minutes.

Cook the farro and wild rice in separate pots with plenty of fresh water until al dente (the farro will take about 15-20 minutes and the wild rice about 45 minutes). Drain and rinse each portion of grains separately under cold water. Ensure they are all well drained and cooled.

Mix together the cooked grains, parsley, almonds, tomatoes and lemon zest.

Make a dressing from the lemon juice, oil, salt and pepper. Add the dressing to the grain salad, and check the seasoning.

Divide the grain salad among four plates. Top with shredded roast chicken and avocado slices.

Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Alice Story.

Main ingredient:
Quinoa, Chicken, Avocado
Lunch, Lunchbox, Side Dish, Starter/Entree
Barbecue, Picnic

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