If I’m going to have a salad, it better fill me up and be delicious at the same time. I’ve made a few salads before and they’ve all turned out great. This one was pretty good too. I’ve got salad greens, chicken roasted with mustard, roasted cherry tomatoes and baby potatoes among other things. I know people say salads are basically throwing a few veggies and meat together with dressing. Well, you can do that but I certainly can’t. I like roasted vegetables and meat in my salads. If it takes time, so be it. I’ll sure make it worth every minute. In this one the roasting of the tomatoes and potatoes takes a while. You can cook the bite sized chicken pieces on a pan quickly though. My favourite part of this salad is the dressing, actually. I absolutely love balsamic vinegar (the good kind) and honey together with some mustard and paprika.
Boneless chicken – 1 thigh/breast cut into bite sized pieces
Lemon juice – of 1/2 lemon
Garlic – 4-5 cloves grated
Cherry tomatoes – 5-6
Baby potatoes – 4-5
Olive oil – 1 tbsp
Thyme – 2 tbsp (I know it’s a lot but I love the herb)
Salad greens – enough for a portion (I used a mix of lettuce, basil, cabbage, rocket)
Walnuts or any other nuts – handful
Flax seeds/chia seeds/pumpkin seeds – 1 tbsp
Salt to taste
Balsamic vinegar – 2 tbsp
Honey – 2 tsp
Mustard paste/sauce – 1 tsp
Paprika – 1/2 tsp
Mix the chicken pieces with the mustard, garlic and lemon juice with some salt.
Cook the chicken on a hot pan with a spoon of oil for about 5-7 mins or till it’s cooked.
In the meanwhile, preheat your oven to 180 degrees C.
Toss the tomatoes and potatoes in olive oil, salt and thyme.
Once the oven is hot, put the tomatoes and potatoes in and let them roast for 30 mins or till potatoes are cooked through.
Keep the cooked chicken and veggies aside.
Make the dressing now – mix all the ingredients together.
Arrange the chicken, greens, walnuts, seeds, tomatoes and potatoes together with the dressing in a bowl and you’re done!