Wednesday 23 December 2015


This is another quick and easy salad that you can make in a jiffy.

With hot and dry summer here in Adelaide, sometimes the day temperature shooting up to 42 -44 degrees, who would want to spend time in the kitchen!
Moreover we need to save our energy for several other chores around the house. It is during these times
that you want something really quick and easy. Fruit salads are lovely , with a dollop of yoghurt so healthy and  helps you to cool down in these hot days, or if you are craving meat and something savoury but not in the mood to cook anything elaborate why not give this salads a-go! The kids will love them too..

Ingredients: For 2 adult serves
  • 1 Chicken breast,
  • 2 medium cloves of garlic crushed, salt and pepper, lemon juice
  • 1 tsp chicken stock powder
  • handful of salad greens, spinach, lettuce or any other
  • Craisins (dried cranberry) handful or as much you fancy
  • Red Onion, spanish onion sliced
  • some red chillies, deseeded and chopped(not recommended for kids)
  • butter 1 tbsp
  • lemon juice
  • olive oil as necessary
  • 1-2 slices garlic bread , diced into small portions

Preheat your electric grill, and oven.
1. Just roughly dice the garlic bread into small portion and drizzle with little olive oil, toss gently with your hands to coat , pop it in a preheated oven for 15 mins or until golden and crisp
2.Cut open the chicken breast from the thickest portion like an open book, or butterfly. Lay flat.
3.Rub juice of lemon, garlic crushed, chicken stock powder, salt and pepper, drizzle some olive oil and rub all over the meat, let it rest for 30 minutes max. Just 15 minutes is good too.
4.Now in a small frying pan, take a tablespoon of butter or olive oil, add the sliced onions, once they start to bubble and onions start to brown slightly, add the craisins and green chillies. Finish with lemon juice. Turn off heat and let it rest.
5.On a serving plate arrange the greens. Keep an eye on the croutons in the oven (the garlic bread), if they have started to brown too much, turn off the oven, and remove the croutons.

6.Now place the chicken breast on the hot grill, cook for 4-5 minutes each side until done, now to check you may score the meat from the centre, if there is no pink flesh it means the chicken is cooked through. In case it is undone cook for some more time. Make sure not to over cook the chicken as the meat can dry out and get stiff in that case.

7. Slice the chicken breast and place it on the greens.
Pour the onion and craisins along with butter sauce. Garnish with the crispy garlic croutons. Finish with some more lemon juice and seasoning of salt and pepper if needed.


This salad is best eaten fresh and warm.

For more salad recipes do visit : here

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