GRILLED CHICKEN, SPINACH & STRAWBERRY SALAD

This summery salad was adapted from a similar recipe I found in a Coles monthly food magazine. I often look to these magazines for inspiration, as the recipes in there are fuss free and often filled with accessible and healthy ingredients. I am not usually a fan of mixing fruit and meat together, however I am trying to become less rigid in the kitchen! And any recipe with uses the amazing fresh strawberries that are in season at the moment sounds good to me! You can use a simple balsamic dressing on top of the salad which works really well or you can create the delicious dressing I used (written below and given to me by some lovely clients!) This recipe works best if you use a grill plate for the chicken, however you can use a pan instead. 

INGREDIENTS

Salad

• 1 tablespoon rice bran oil 
• 2 chicken breast (around 400-500g), fat removed, cut into small even pieces 
• ground black pepper
• 2 large handfuls baby spinach or mixed leaves, washed 
• 120g snowpeas, washed & trimmed
• 125g strawberries, washed and halved 
• 50g reduced fat feta, crumbled
• Optional- 2 spring onions, finely chopped

Dressing

• the juice of medium lemon
• 1 teaspoon honey
• 2 garlic cloves, finely chopped
• pinch of sea salt & ground black pepper
• 2 tablespoon fresh thyme leaves
• 2 tablespoons extra virgin olive oil 

COOKING 

1. Combine the oil, chicken pieces and a generous amount of ground black pepper in a medium bowl. 

If you have a grill plate -  Heat the grill plate over medium-high heat. Add the chicken to the plate and cook, turning the chicken pieces over after 2-3 minutes. Remove from heat. 

1. If you do not have a grill plate  - Heat a medium fry pan over medium-high heat. Add the chicken to the pan and cook, stirring often, for five minutes or until browned and cooked through.  Remove from heat. 

2. Toss the baby spinach / mixed leaves, snowpeas, strawberries, feta, cooked chicken and spring onion, if using, in a large serving bowl. Drizzle balsamic or homemade dressing below on top. 

3. To make the dressing- combine all ingredients in a small screw top jar with a tight fitting lid and shake well. If the dressing is too thick for your liking add a splash of water. 

Serves / 4 

Total Prep & Cooking time / around 15 minutes 

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CURRIED CHICKEN, PEAR & CASHEW SALAD

The inspiration for this salad came from a delicious salad I had at a Christmas in July buffet at the Stanford Plaza (Brisbane). This buffet was incredible; massive prawns, oysters, turkey, chicken, roast vegetables, soup, a cheese and desert station. However I mainly filled up on salads, as they were so unique and different to the mainstream garden salads usually served at a buffet. I went back for more of this particular salad many times, as well as a curried Israeli cous cous salad that I am planning to recreate in my kitchen soon. This light and fresh salad is perfect for the warmer weather hopefully about to hit Brisbane (hurry up summer!)

INGREDIENTS

• 2 smallish chicken breast (around 400g in total)
• 1/3 cup cashews
• 1 medium avocado, diced into even pieces
• 2 medium ripe pears, core removed and cut into thin slices
• the juice of 1 lemon 
• 100g baby spinach, washed & drained
• 50g reduced-fat feta, crumbled
• 1 medium red capsicum, finely diced 
• 1 heaped tablespoon curry powder
• Optional - a drizzle of balsamic vinegar

COOKING 

1. Place the chicken breasts in a medium saucepan and cover with water. Bring to the boil, covered, then simmer for 10 minutes. Remove the poached chicken from the pan and leave to cool for a few minutes. 

2. Meanwhile, dry fry the cashews (meaning using nom oil) in a small fry pan over low heat for 5 minutes or until just slightly golden. Remove from the stove and leave to cool. 

3. Carefully toss the avocado, pear and lemon juice in a medium bowl. This will stop the avocado and pear going brown (if not planning to eat the salad straight after making it). 

4. Assemble the salad by combining the avocado, pear, spinach, feta and capsicum in a large serving bowl. 

5. When the chicken is cool enough to handle, shred into small pieces. Toss the chicken in a medium bowl with the curry powder and a pinch sea salt & pepper. Add the curried chicken to the salad. Serve as is or with a light drizzle of balsamic vinegar, if desired. 


Serves / 4 
Total Prep & Cooking time / max 30 minutes 

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