I will tell you what’s amazing. At one side of the world, YOU, yes YOU! Could have struggled to wake up this morning because it is still dark. It is so cold you wish you didn’t have to get out of bed. When you come home from work, you long for something comforting and a hot bowl of soup.. and a warm dessert… and a hot cup of tea afterwards.
BUT on my side of the world, aka Australia… when I get up in the morning, the sun’s already been up a few hours. Well, sort of. I have already kicked my blanket out of the way because it’s hot. When I come home, I try not to use the stove as much, as I get all sweaty from the heat it generates. Yes, summer is here in Australia.
Tis the season to eat salads.
Look, I don’t mind salads. But it has to be fairly fulfilling. I can’t just go from eating delicious wholesome meals to a plain leafy salad. It needs to have lots of color, lots of AMAZING flavor and textures. Which is why I’m sharing this recipe today, just a little something I’ve put together based on the ingredients I had in my pantry. Enjoy!
4 chicken thigh fillets
2 tsp minced garlic
Salt and pepper
Fresh bean shoots
1 green capsicum
1 can whole champignons, sliced in half
100g almond flakes, lightly toasted
2 avocados, chopped
2 tbsp Italian salad dressing
2 tbsp aioli (garlic mayonnaise)
1 tsp curry powder
In a frying pan, heat olive oil. Rub chicken fillets with garlic and lightly season with salt and pepper. Cook chicken in pan for approx. 5 – 7 minutes on each side. Set aside to cool before slicing chicken.
In a salad bowl, mix rockets, tomatoes, bean shoots, capsicum, champignons and Italian dressing.
Mix curry powder with aioli, gently mix with chopped avocado.
To serve, make a bed of salad leaves mixture, top with avocado mixture, followed by warm slices of chicken and garnish with fresh coriander leaves (optional) and toasted almonds.