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Happy New Month!

This recipe should have been up yesterday basically ending January’s healthy recipes, but I was so tired and used today being February 1st as a perfect day to share it 🙂 forgive me!

Another main reason why I also choose to share this recipe today is because I have come to realise alot of us are going down the healthy road, the fact that I ain’t dieting doesn’t mean I should stuff my fans with ijekuje 🙂 . So, healthy recipes will feature alot on the blog but double chocolate brownies won’t hurt.

I have always emphasised eating everything in moderation,  I’d rather eat a little of everything than over eat and get to the point where I will have to go off certain foods! Gosh! That will almost be like a jail sentence.  Take for instance, I’m a huge tea fan and take at least 2 cups of tea everyday. I know the sugar intake will someday tell on me so….I have gone off sugar and started using Splenda, will be trying Agave syrup soon because in my mouth the tea doesn’t taste as rich anymore 😦 , and honey in my teacup alters the tea flavours (I love flavoured teas best) aside the fact that there are hardly any pure honeys out there.

Today’s post is a simple salad like the last one, but served with tangy chicken! Yay! Dieting or clean eating doesn’t have to be boring, you can use grilled fish and assure you it will be just as nice and filling.

Adding raddish to the salad makes it refreshing, avocado gives it a creamy texture so you don’t miss a thing at all!

Most times we love adding eggs to our salad but leave it out so its all green and healthy, well we can do so with this salad by using quail eggs instead, eggy goodness,  quarter the calories of regular eggs.

The use of granadine molasses to coat the chicken makes it tangy sweet on the outside and soft and moist on the inside.

Very simple chicken salad, enjoy!

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Ingredients: ( serves 2 )

2 small chicken fillets

1/2 teaspoon of granadine (pomegranate) molasses – Vcare Supermarket Opebi rd

4 lettuce leaves

4 baby red radishes

Half medium avocado

1/4 medium cucumber

4/5 cherry tomatoes

Handful green olives

5 baby carrots

6 quail eggs

2 tablespoons vegetable oil

Chicken seasoning :

1/4 teaspoon lemon pepper

1/4 teaspoon mixed spice

1/4 teaspoon cayenne pepper

1 maggi cube

Salt to taste

Method:

Season the chicken with spices and marinade for at least 30 minutes.

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Soak all the vegetables in salt water for at least 15-30 minutes to get rid of sand and germs.

Putting the salad together:

Boil the quail eggs for 15-20 minutes or until hard boiled.

Save the avocado and radishes till you are ready to serve to avoid discoloration.

Cut up the rest of the salad vegetables- carrots, lettuce, cucumber and tomatoes. Add the olives and place in the fridge to chill while you are busy with the chicken.

Heat oil in a pan and fry the chicken until golden brown on both sides.

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Once the chicken is done add the molasses and quickly coat both sides thoroughly shouldn’t take more than 1 minute so it doesn’t start burning and go bitter.

Turn off heat, allow chicken rest a few minutes,  slice it up and add to the salad along with the rest of the ingredients-radishes, quail eggs and avocado.

Use any salad dressing or vinaigrette of choice.

Now sit back relax and enjoy!

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Azu 🙂 .