Spicy Mexican Chicken Salad
Serves 1
1 Cup Chicken Breast, cooked and shredded
1/4 Onion, chopped finely
1/2 Capsicum, chopped finely
1/2 Jalapeno, chopped finely
1/4 cup Mayonnaise
1 Tbsp Fresh lemon juice
1/2 Tsp Chilli powder
1/8 Tsp Cumin powder
1/8 Tsp Paprika
Sea salt and freshly ground black pepper
Directions - In a small bowl, combine the mayonnaise, lemon juice, chilli powder, cumin, paprika, and season to taste. In a another bowl, add the chicken, onion, Capsicum and jalapeño. Pour in the mayo dressing and toss gently. Adjust amount of mayonnaise if needed. Cover and refrigerate until ready to serve.
Serves 1
1 Cup Chicken Breast, cooked and shredded
1/4 Onion, chopped finely
1/2 Capsicum, chopped finely
1/2 Jalapeno, chopped finely
1/4 cup Mayonnaise
1 Tbsp Fresh lemon juice
1/2 Tsp Chilli powder
1/8 Tsp Cumin powder
1/8 Tsp Paprika
Sea salt and freshly ground black pepper
Directions - In a small bowl, combine the mayonnaise, lemon juice, chilli powder, cumin, paprika, and season to taste. In a another bowl, add the chicken, onion, Capsicum and jalapeño. Pour in the mayo dressing and toss gently. Adjust amount of mayonnaise if needed. Cover and refrigerate until ready to serve.
Roasted Sweet and Beet Salad
1 Serve
1 Medium Beet, peeled and cut into chunks
1 - 1/4 Tsp olive oil, divided
1/2 Tsp garlic powder
1/4 Tsp salt
1/8 Tsp ground black pepper
1/8 Tsp honey
1/2 Medium Sweet Potato, cut into chunks
1/2 Large Red Onion, chopped
1 cup Fresh Mixed Salad Greens
Directions - Preheat oven to 200 degrees.Toss the beets in olive oil until thoroughly coated then spread mixture on a baking tray. Put the remaining olive oil, garlic, salt and pepper and honey in a large resealable bag and then toss in the sweet potatoes and onions. Seal the bag and shake to coat vegetables in oil mix. Spray baking sheet with cooking spray. Once the oven is preheated, bake the beets for 10 minutes. Once 10 minutes is up, add in the sweet potato and onion mix to the baking sheet. Bake for 15-20 more minutes, or until soft. Make sure to check after 10 minutes and stir the mix. Keep in mind smaller pieces will cook faster. Serve over fresh mixed salad greens.
1 Serve
1 Medium Beet, peeled and cut into chunks
1 - 1/4 Tsp olive oil, divided
1/2 Tsp garlic powder
1/4 Tsp salt
1/8 Tsp ground black pepper
1/8 Tsp honey
1/2 Medium Sweet Potato, cut into chunks
1/2 Large Red Onion, chopped
1 cup Fresh Mixed Salad Greens
Directions - Preheat oven to 200 degrees.Toss the beets in olive oil until thoroughly coated then spread mixture on a baking tray. Put the remaining olive oil, garlic, salt and pepper and honey in a large resealable bag and then toss in the sweet potatoes and onions. Seal the bag and shake to coat vegetables in oil mix. Spray baking sheet with cooking spray. Once the oven is preheated, bake the beets for 10 minutes. Once 10 minutes is up, add in the sweet potato and onion mix to the baking sheet. Bake for 15-20 more minutes, or until soft. Make sure to check after 10 minutes and stir the mix. Keep in mind smaller pieces will cook faster. Serve over fresh mixed salad greens.
Leftover Chicken Lettuce Cups
1 Serve
1 Cooked Chicken Breast
4 Lettuce Leaves, washed
2 Tbsp of Hummus
1/4 Cup of grated Carrots
1/4 Cup of grated Purple cabbage
1/4 of a Cucumber sliced or grated
Hot or Spicy sauce of choice (optional)
Directions - Toss all the ingredients (except the lettuce) in a medium bowl. Spoon into lettuce and wrap tightly. Enjoy!
1 Serve
1 Cooked Chicken Breast
4 Lettuce Leaves, washed
2 Tbsp of Hummus
1/4 Cup of grated Carrots
1/4 Cup of grated Purple cabbage
1/4 of a Cucumber sliced or grated
Hot or Spicy sauce of choice (optional)
Directions - Toss all the ingredients (except the lettuce) in a medium bowl. Spoon into lettuce and wrap tightly. Enjoy!
Citrus Steak Salad
1 Serve
1 Steak (already cooked to your liking)
Handful of Lettuce Leaves, washed
1 Carrot, peeled, thinly sliced
1 Small Red Onion, sliced
1 Orange, segmented, juice reserved
Handful of Mint leaves, torn
1 clove garlic, minced
1/8 Cup Olive oil
Salt and pepper to taste
Directions - Segment orange and reserve the juice in bowl. Spread out lettuce leaves on a plate. Top with carrot, red onion slices, orange segments and mint. To make dressing, whisk together reserved orange juice, garlic, olive oil, salt and pepper. Slice steaks thinly and place onto salad. Drizzle dressing over salad and serve.
1 Serve
1 Steak (already cooked to your liking)
Handful of Lettuce Leaves, washed
1 Carrot, peeled, thinly sliced
1 Small Red Onion, sliced
1 Orange, segmented, juice reserved
Handful of Mint leaves, torn
1 clove garlic, minced
1/8 Cup Olive oil
Salt and pepper to taste
Directions - Segment orange and reserve the juice in bowl. Spread out lettuce leaves on a plate. Top with carrot, red onion slices, orange segments and mint. To make dressing, whisk together reserved orange juice, garlic, olive oil, salt and pepper. Slice steaks thinly and place onto salad. Drizzle dressing over salad and serve.
Chicken Caesar Salad
1 Serve
Handful of Lettuce Leaves
1 chicken breast, skinless and boneless
1/2 Avocado, sliced
2 Bacon Rashers, cooked and crumbled
1 Egg, boiled and sliced
1/4 Tbsp. chili powder
1/4 Tbsp. garlic powder
1/4 Tbsp. dried oregano
Sea salt and freshly ground black pepper
Caesar Dressing
1/2 Cup mayonnaise
1 garlic clove, minced
1 Tbsp. fresh lemon juice
1 Tsp. Anchovy paste (optional)
1/2 Tsp. Dijon mustard
Sea salt and freshly ground black pepper
Directions - Rub the chicken with chilli powder, garlic powder, oregano, and salt and pepper to taste. Grill the chicken 5 to 6 minutes per side, or until no longer pink. Transfer chicken to a cutting board and slice. In a medium bowl, whisk together all the ingredients for the Caesar dressing until well blended and season to taste. In a bowl toss the lettuce with the bacon and avocado. Top with sliced chicken and eggs. Drizzle Caesar dressing on top and serve.
1 Serve
Handful of Lettuce Leaves
1 chicken breast, skinless and boneless
1/2 Avocado, sliced
2 Bacon Rashers, cooked and crumbled
1 Egg, boiled and sliced
1/4 Tbsp. chili powder
1/4 Tbsp. garlic powder
1/4 Tbsp. dried oregano
Sea salt and freshly ground black pepper
Caesar Dressing
1/2 Cup mayonnaise
1 garlic clove, minced
1 Tbsp. fresh lemon juice
1 Tsp. Anchovy paste (optional)
1/2 Tsp. Dijon mustard
Sea salt and freshly ground black pepper
Directions - Rub the chicken with chilli powder, garlic powder, oregano, and salt and pepper to taste. Grill the chicken 5 to 6 minutes per side, or until no longer pink. Transfer chicken to a cutting board and slice. In a medium bowl, whisk together all the ingredients for the Caesar dressing until well blended and season to taste. In a bowl toss the lettuce with the bacon and avocado. Top with sliced chicken and eggs. Drizzle Caesar dressing on top and serve.
Turkey Rissoles and Salad
2 Medium sized Rissoles is 1 Serve
Recipe Makes more than serving size so you can store and use for other Lunches or put with Veggies for Dinner.
1 Small onion
2 Garlic cloves
6 Sage leaves or 1/4 Tsp Dried Sage
6 Basil leaves or 1/4 Tsp Dried Basil
1/4 Tsp Thyme
1/4 Tsp Rosemary
1/4 Cup Italian parsley
1 handful Spinach
500g Turkey mince
1 Tsp Sea salt
Pepper
3 Tbsp olive oil
Directions - Combine the onion, garlic, herbs, and spinach in a food processor. Pulse until very finely chopped. Transfer to a large bowl and add turkey, salt, and pepper. Mix gently to combine. Form into rissoles. Heat olive oil in a large nonstick pan. Cook in batches, until browned all over, and cooked through. Serve with a green salad.
2 Medium sized Rissoles is 1 Serve
Recipe Makes more than serving size so you can store and use for other Lunches or put with Veggies for Dinner.
1 Small onion
2 Garlic cloves
6 Sage leaves or 1/4 Tsp Dried Sage
6 Basil leaves or 1/4 Tsp Dried Basil
1/4 Tsp Thyme
1/4 Tsp Rosemary
1/4 Cup Italian parsley
1 handful Spinach
500g Turkey mince
1 Tsp Sea salt
Pepper
3 Tbsp olive oil
Directions - Combine the onion, garlic, herbs, and spinach in a food processor. Pulse until very finely chopped. Transfer to a large bowl and add turkey, salt, and pepper. Mix gently to combine. Form into rissoles. Heat olive oil in a large nonstick pan. Cook in batches, until browned all over, and cooked through. Serve with a green salad.