Winter Avocado Chicken Harvest Salad

Jacqueline Alwill

Brown Paper Nutrition

Don’t be missing your salads over the cooler months, make them with seasonal produce including Australian Avocados. 

For the MACROS balance in this salad you’ll have: 

  • chicken providing the PROTEIN 
  • beetroot for starchy CARBS plus all the other gorgeous veggies and orange for FIBRE and carbs too of course, 
  • An amazing hit of HEALTHY FATS  from Shepard Avocado sliced through the salad and in the yummy dressing too. 

Honestly it’s a deliciously vibrant and awesome as it looks and you can’t go wrong with this combo. 


Serves 4 

Gluten free : Dairy free (opt) 


750g free range chicken breast 

4 cloves garlic, peeled and finely sliced 

¼ cup finely chopped, fresh parsley 

¼ cup finely chopped basil 

1 tsp smoky paprika 

3 tbsp extra virgin olive oil 



4 cups shredded silverbeet/spinach/kale 

150g cooked beetroot, sliced 

2 medium Shepherd Avocado, sliced 

1 orange, peeled and cut into thin segments 

¼ cup finely sliced red onion or pickled red onion 

¼ cup walnuts, chopped 


Avocado dressing: 

1 medium Shepherd Avocado 

3 tbsp natural yoghurt or coconut for dairy free opt 

2 tbsp lemon juice 

2 tbsp extra virgin olive oil

½ tsp Dijon mustard 

⅓ tsp honey 

3-4 tbsp water 

Black pepper and sea salt 


Marinate the chicken by combining garlic, parsley, basil, smoky paprika and extra virgin olive oil in a bowl. Season, mix then add the chicken breasts and toss to coat. Place in fridge to marinate 1 hour or overnight. When ready to make the salad, heat oven to 180C and line a baking tray with greaseproof paper. Place chicken breasts on th tray and cook for 15 minutes. Cover and rest another 10 minutes once cooked, then slice 1cm pieces. Whilst the chicken cooks and rests make the avocado dressing. Combine all ingredients in a food processor, season with salt and pepper and blitz until smooth and creamy. Create the salad by arranging the silverbeet on a serving plate or shallow serving bowl. Add the sliced chicken pieces, followed by the beetroot and arrange sliced Shepherd Avocado around the plate. Add orange segments, sliced / pickled red onion, walnuts and drizzle generously with the avocado dressing before serving. 


*This is a partnered post with Australian Avocados, all thoughts and opinions expressed are the author’s own.