I’m kind of sucking at life right now. I’m insanely busy, with constant deadlines and I actually had a friend stage an intervention last week, literally dragging me out of the house. Bad form Smaggle. After a weekend of organisation and catch ups, I’m feeling way more like my Type A self, but I still don’t have time to make anything semi-interesting for dinner on a weeknight. I swung by the shops on my way home from the gym this afternoon to pick up some chicken and I managed to slap together a healthy, filling and tasty salad for dinner. Here’s how you can do it.
Ingredients
1 chicken breast per person
Baby Cos Lettuce
Carrot
Tomato
Walnuts
Danish Fetta
Garlic Salt
Chilli Powder
Peanut Oil
Dressing (optional)
Method
1. Slice chicken into 2cm cubes. Stir fry in a wok or fry pan, with a little peanut oil, until brown and tender. I find this works best if you cook it quite slowly, on a medium heat. Sprinkle some garlic salt and chilli powder on the nearly cooked chicken and stir through.
2. Tear up lettuce, dice tomato and shred carrot. I bought a carrot shredder at an Asian supermarket and it’s amazing. It adds a special touch to an otherwise boring home meal. Place all vegetables in a serving bowl.
3. Add a small handful of walnuts and crumble fetta on top of salad. Place cooked chicken on top and drizzle with dressing of your choice. I like Paul Newman’s Light Honey Mustard if I’m feeling lazy, otherwise I mix up a lemon, balsamic and light olive oil concoction.
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