By Nicole Teh
Summer has us craving frozen drinks and ice cream sundaes. But, for those of us looking to maintain a healthy diet, frozen treats should not a food group make. Sure, summer salads are healthy hot-weather staples; but, let’s face it, they become boring pretty quickly.
Hoping to restore your faith in the fact that healthy food can be exciting too (without assuming you have hours on end to spend in the kitchen,) we got creative. The result: a bold chicken salad with an exotic flavor designed to get you loving salads again (or for once, we’re not judging).
Bold Chicken Salad
2 fillets of chicken breasts
1 tablespoons vegetable oil
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Salt & black pepper
In a medium bowl, mix together oil, soy sauce, Worcestershire sauce and lemon juice. Stir in Dijon mustard, salt and black pepper. Marinate chicken. (Note: the longer you marinate, the more flavor it will have).
Marinated chicken (see above)
1 yellow peper, quartered, deseeded
½ red onion, finely chopped
2 small fresh red chillies, deseeded, finely chopped
½ can cannellini beans
1 tomato, diced
1 avocado, diced
½ lemon, wedged
2 – 3 handfuls of spinach leaves
3 – 4 leaves of lettuce
Preheat oven to 350 degrees. Place marinated chicken in oven for 10-15 minutes, until cooked. Once done, slice the chicken breasts into strips. In a large salad bowl, mix together the diced tomato, avocado, red onion, red chillies and finely sliced yellow pepper. Add half of the can of cannellini beans and the spinach leaves and toss to combine. Finally, squeeze lemon into salad and season with salt and pepper. To serve, line a large plate with lettuce leaves and place the salad mixture on top. Place the chicken breast strips on top of the salad and serve.
Still craving ice cream? Check out our healthier alternatives!