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.