We’re finally having some sun here in good ol’ London town and it is absolutely sweltering!
Today the forecast is set to be even hotter than yesterday’s 32c so with that in mind, there’s no better time for some healthy, cool and nutritious salads.
Over the weekend I seasoned some chicken for a family barbeque and with the chicken turning out even better than expected, I felt that it would be an absolute waste to through away the remaining seasoning left over from the chicken so decided to fry it up with some onions, garlic and ginger to make a kind of relish.
The result? A resounding “wow!” from all who tasted it!
So, with the weather too hot to cook yesterday and with enough of the homemade relish and chicken leftover to make a salad, that’s just what I did.
With cool cucumber, creamy avocado, crisp spinach and filling chickpeas, this salad does more than taste delicious. It’s healthy, filling, nutritious and of course totally gluten free and paleo!
So, relax, put your feet up and enjoy this tasty salad whilst enjoying a (hopefully) long hot summer!
- 4 chicken breasts
- 1 red onion, chopped
- 2 cloves of garlic, minced
- 1 thumb size of ginger, grated
- A dash of All-Purpose seasoning
- A dash of dried mixed herbs
- A dash of black pepper
- A dash of medium curry powder
- A sprinkling of cumin powder
- A sprinkling of chilli flakes
- A can of chickpeas, cooked
- A whole avocado, sliced
- 3 tablespoons of extra virgin olive oil
- 3 large handfuls of spinach
- Half a cucumber, chopped
- Half a red onion, thinly sliced
- Start by seasoning the chicken with the chopped onion, garlic, ginger, all purpose, mixed herbs, black pepper, curry powder, cumin and chilli flakes.
- Massage the seasonings well into the kitchen and set aside in the fridge for at least thirty minutes.
- Pre-heat the oven to 180c. Add the oil to a frying pan and fry the chicken until browned.
- Place the chicken in the oven and allow to cook for approximately thirty minutes. Keep the frying pan with its oils and juices aside.
- In the mean time, fry up the seasoning left over from the chicken in the frying pan. You can fry more grated ginger and chopped onions and garlic for a few minutes as well if you wish.
- Once done, set aside.
- Place the remaining ingredients on a plate, slice the chicken breasts and add, along with the relish.
- I've said it before and I'll say it again: apart from when baking, I hardly do exact measurements when cooking (it's a culture thing!).
- A dash could be equated to a couple of teaspoons, whilst a sprinkling is considerably less.
- Add seasonings according to your specific taste and, as always, enjoy!