Here in Scotland, there has been a remarkable run of sunny days since around Easter Weekend. This has made me more in the mood for salads and maintaining a good, clean, diet. Clear blue skies and sun from sunrise to sunset have been making me feel like it’s summer already! It is mainly during summer that I have loads of salads and less hot, cooked, meals as I seem to go off hot food and also don’t require so many calories to keep me warm due to the warmer climate. This salad is served warm so is perfect as an evening meal at this time of year when, despite the sun, there is a distinctive drop in temperature by early evening from moderately warm to noticeably cool. Serving a warm salad is thus in the middle, not too hot and not too cold! (Writing that sentence has just reminded me of the children’s story, Goldilocks and The Three Bears)
Recipe for my ‘Warm Cajun Chicken Salad’
To make 1 portion:
- 1 chicken breast (cut into chunks or diced)
- 1/2 tsp Cajun seasoning
- 1/2 tsp Paprika
- 1/4 tsp Turmeric
- 1 tsp Coconut oil
- Two mini sweet peppers (try and go for two different colours) A plateful of mixed salad leaves (spinach, watercress, lambs lettuce, and radaccio is great)
- Black pepper
- Balsamic glaze
In a frying pan, heat the coconut oil and add the seasoning. Add the chicken and cook until piping hot throughout and no pink remains. Spread the salad leaves on a plate. Cut the peppers lengthways, remove the middle, and quarter. Arrange on salad leaves. Top with the cooked chicken and glaze with the balsamic.
Serve with garlic pitta bread or on its own.
Tip: For extra protein, add mixed beans or cooked lentils.
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©Copyright HLDCblog // Helen Redman 2015.
It is now officially the season of spring and what better lunch to have on a sunny day than a tasty salad? (I may be a bit biased, of course, as this is my own recipe…) This salad is packed full of protein and will leave you feeling like you have had a proper lunch not just some leaves as some people seem to think is the sole constituent of a salad! Chicken breast provides lovely lean protein and Puy lentils provide plenty of fibre as well as plant-based protein. The salad also has baby kale which is my new addiction. I love traditional kale, too, but the baby variety is perfect for salads. The addition of pepper adds some sweet crunch to the salad. The salad is quick to assemble but the chicken will have to be cooked in advance. I had chicken curry on Sunday and while I was cooking the curry on the hob, the chicken for the salad was cooking in the oven. This made it perfect for knocking up this quick salad for lunch on Monday. You could easily have this salad for dinner too.
Recipe (serves 1):
For the chicken:
- 1 chicken breast
- Black Pepper
- 1 tsp Olive Oil
Sprinkle the seasoning over the chicken, drizzle with oil and wrap the chicken in foil.
Bake the chicken in the foil for 25-35mins at 200C. (Make sure it is white throughout and piping hot in the centre.)
Leave to cool and then refrigerate
For the salad:
1 serving of baby kale
1/4 of an orange pepper (cubed)
80g Puy Lentils (I often use pre-cooked lentils for quickness but the dried lentils are cheaper and can easily be cooked up and used to make a salad for a couple of days, just store it in the fridge.)
Herb chicken breast (sliced)
Extra Virgin Oil
Assemble the salad on a plate loosely layering the baby kale and lentils before topping with the chicken and pepper.
For the dressing, simply combine equal amounts of the oil and vinegar to make a simple vinaigrette. You can omit the dressing if you wish.
TIP: If cooking lentils from scratch, cook the lentils in vegetable stock rather than plain water to add extra flavour. Add a bay leaf too as it adds great flavour.
Hopefully the sun is out when you make it so you can enjoy it with the sun streaming down on you as you eat it like I did
Have a great day,
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Copyright©HLDCblog // Helen Redman 2015.