Thanks to the blog, my birthday, my son’s birthday and recent recipe development I have been on a sugar, butter and chocolate diet these past few weeks. This is about to change as I have a new office job to look forward to and a boatload of freelance design work besides. I will certainly miss the freedom of cooking, baking and blogging round the clock but I am sure my waistline will be thankful.
I threw this salad together as a detox to Halloween cupcake overload. It is very quick to prepare, healthy and, above all, very tasty. If you happen to have leftover chicken it can be assembled in under 10 minutes.
It also tastes better cold, which makes it a good candidate for packed lunch. In that case, toss the salad ingredients in the lemon juice but keep the dressing in a separate container and mix it in when are about to eat.
Note: a friend said this was a great Paleo recipe. If so, it was unintentional – I don’t know much about the Paleo diet. I would love to know if that is indeed the case – let me know in comments section below.
For the salad
400g | 14oz cooked or raw chicken breast
400g | 14oz can of chickpeas
1 large aubergine (eggplant)
1 large carrot
1 medium courgette (zucchini)
Handful fresh coriander (cilantro), chopped
Handful mixed seeds (sunflower, pumpkin, sesame etc)
Salt and pepper to taste
Olive oil and honey to drizzle (optional)
2 tbsp tahini
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp runny honey
1 tsp lemon juice (or more to taste)
Cube the aubergine and place on a microwaveable plate. Cover with another plate and microwave for 5-6 minutes until tender. Drain any liquid.
Use a peeler on the carrot and courgette to create long ribbons. Rinse and drain the chickpeas.
If you are using leftover chicken, then shred or cube it. If you are using fresh chicken, then season with a bit of salt and drizzle with olive oil. Grill for 10-15 minutes until cooked through. Cool slightly before adding to the salad.
Make the dressing by mixing all the ingredients together. If the dressing is too thick, thin it with more olive oil or a bit of warm water.
Put the chicken, chickpeas, carrot, courgette, aubergine and chopped herbs in a large bowl. Pour the dressing over and mix thoroughly. Season with salt and pepper.
Serve with a scattering of mixed seeds, chopped coriander and a drizzle of honey or olive oil.