Since it’s Monday and the sun is shining it only felt right that I should kick off the week with a salad recipe. Eating healthy can be somewhat challenging for most of us when it’s just so easy to go and grab take away food for work lunches and dinners. A trip to the supermarket requires thought and planning, not a lot mind you so don’t let it put you off. Stock up for the week and even make your salads in advance on Sunday or Monday night. As long as they are in airtight containers and you hold off on the dressing they will stay stay fresh.
Being a seasoned salad eater myself, I’m always on the look out to make our salads that little bit nicer and include a few more ingredients we usually don’t eat. When I was first preparing this one in the morning The Fat Boyfriend seemed unsure, but I later received a text message telling me that the salad was amazing. So the pecan and mandarin salad is now a firm favorite. I made this one here with chicken, but I think it would be even better with some halloumi, feta, or goats cheese if you happen to have some. Just be sure to include plenty of pecans, I had forgotten how tasty they are. It’s easy to get a big bag on i-Herb.
1 chicken breast
A handful of mixed lettuce leaves
A handful of spinach
A small wedge of red cabbage
1/2 a cucumber
1 red pepper
1/2 an avocado
5 green onions
1. If using a raw chicken breast, wrap in foil with a couple of pieces of garlic, and sprinkle on your favorite seasoning and cook in the oven at 200 degrees Celsius for about 30 minutes. Allow to cool then thinly slice.
2. Wash your lettuce and spinach leaves and leave to dry.
3. Finely slice the red pepper and the red cabbage. Then chop the cucumber and avocado. Slice the strawberries and mandarin and set aside.
4. When all ingredients are prepared toss together and top with finely slices spring onions. Drizzle with the dressing of your choice and rock your salad world!