Golden chicken salad with a garlic and chilli butter and quinoa

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This gorgeous salad is a firm favourite in my family after I recently made it for everyone at a Mediterranean night that I hosted. It’s bursting with flavours and takes no time at all to whip up, making it a perfect quick weekday meal or side dish. I’ve made it a couple of times now and have both pan fried the chicken and oven baked it; thankfully both methods of cooking leave the meat really tender and succulent, so it’s completely up to you as to how you want to do it.

The warm garlic and chilli dressing is a beautiful addition to the dish and allows for the ingredients to literally melt in your mouth. Throwing in some quinoa also gives the salad a nice texture and a bit of a crunch to really fill you up. I finished it off with a drizzle of honey, a handful of chives and a generous helping of fresh herbs. This is one of my personal favourites and one which I think everyone will enjoy.

The picture shows the chicken when I oven baked it for 30 minutes, although the recipe below will give you details of pan frying it for a quick alternative.

Ingredients

  • Half mug of quinoa
  • 1-2 chicken fillets
  • 1 red chilli
  • 1 crushed garlic clove
  • 1 ½ tbsp olive oil
  • ½ red onion
  • 1 red pepper
  • Handful rocket
  • Salad leaves
  • Tbsp dairy free butter
  • Oregano or mixed herbs
  • Juice of half lemon
  • Balsamic vinegar
  • Olive oil
  • Pimento stuffed olives
  • Handful fresh mint
  • 1 tbsp honey

 

  1. Cook the quinoa according to pack instructions, adding in a tsp cooking salt
  2. Put some butter in a mug and microwave it for 20 seconds until melted. Mix in the garlic and chilli
  3. Heat a tsp of olive oil in a frying pan and dice the chicken before placing it in the pan. Season well with salt and pepper, pour over half of the butter mixture and cook until golden
  4. In a bowl, mix the salad leaves, rocket, olives, chives and lemon juice. Drizzle over some olive oil and balsamic vinegar
  5. Once the quinoa is cooked, allow it to cool and then throw it on with the salad
  6. Transfer the chicken to the bowl and toss well to ensure that all the ingredients have mixed. Pour over the remaining butter dressing and finish off by scattering a handful of chopped mint and drizzling over the honey

Paprika chicken with mango, avocado and sweet potato in a red wine vinegar and honey dressing

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I’ve never been one to make a boring salad. Some people will rustle together some tomatoes, cucumber and lettuce and call it done, but I like to go to town with a salad and throw in some really simple but delicious ingredients.

I invented this dish after raiding the fridge and wondering what I could put together in under half an hour with leftovers and it’s one of the best salads I’ve ever tasted. The sweetness of the mango and honey, mixed in with the spice of the paprika and the creaminess of the avocado work really well together and it makes for a great weeknight meal when you’re in a rush to get to yoga.

If you fancy adding a few carbs into the mix, slice up a nice, fresh ciabatta and layer on the ingredients for a quick, on the move meal.

 Ingredients

  • Chicken breast or leftover meat
  • 1 – 2 tsp of paprika
  • 1 ripe avocado
  • 1 mango
  • 1 red or yellow pepper
  • Half sweet potato
  • Mixed salad leaves
  • Red wine vinegar
  • Honey
  • Olive oil
  • Salt and pepper

 

  1. First preheat the oven to 190 degrees Celsius and layer the bottom of a tray with foil
  2. Make slashes on the top of the chicken and place on the tray, sprinkle with 1-2 tsp of paprika depending on personal spice preferences and season with salt and pepper
  3. Chop the sweet potato into chunks and drizzle a generous amount of olive oil onto the whole tray. Place in the oven and cook for 25-30 minutes
  4. Chop the mango into chunks and the avocado and pepper into slices
  5. Meanwhile, layer a plate with the salad leaves and prepare the dressing by adding a tsp of red wine vinegar, honey and olive oil into a mug and mixing well
  6. After 15 minutes into cooking, add the pepper onto the tray
  7. Eight minutes before full cooking time, add the mango and avocado to the tray and drizzle on the dressing to complete
  8. Once the chicken is cooked, take out the tray and add the ingredients to the salad