Wednesday, 27 July 2011

Hot chicken salad served with seeded warm pitta bread

150gms of good quality protein, Loads of soluble and insoluble fibre and complex, non-starchy carbs!

15 minutes cooking time

You will need:
1 chicken breast - diced (trimmed)
8 baby plum tomatoes - whole but pierced
half a fresh raw beetroot - diced
Handful of sugarsnap peas - whole
Celery stick - sliced
Qtr red pepper - sliced
Handful of pinenuts
Spinach leaves - torn
Rocket leaves - torn
Lettuce leaves - torn
Fresh basil
1 small chilli, stripped and diced
1 clove of freshly crushed garlic
Squeeze of lemon
'Food Doctor' Multi Seed & Cereal Pitta Bread
Olive oil and balsamic vinegar for the dressing

This is what I do:
Warm the basil, chilli and crushed garlic in a little rapeseed oil in a large pan until soft
Sear the chicken for 2 minutes until no pink showing
Add the tomatoes and cover
Cook for 10 minutes turning occasionally to infuse the flavours.
Uncover and cook for a further 2 minutes until the chicken turns golden brown.

Prepare the leaves and mix in the remaining ingredients, leaving the pine nuts for now.

Tip the contents of the pan onto the salad and gently tease into the salad until leaves show sign of wilting.

Douse in olive oil and a small splash of balsamic nnd sprinkle with the pine nuts.

Serve with warm pittas for dipping.

Yum yum!



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