I’ve heard people complain they don’t eat salads because they still feel hungry afterward. Rubbish! They’re obviously not eating the right salads.
I’ll let you in on a secret: salads don’t have to include lettuce. Gasp! It’s a hard secret for some to swallow, but once you start to follow the no-lettuce rule, salads get a lot more interesting.
I eat salads every single day because they’re the easiest way to get lots of vegetables, and therefore nutrients, into my diet. Not to mention the fact I love the creativity of assembling a dish with different flavours, textures and colours.
Salads are also a great place for healthy nuts and seeds to hang out. It’s easy to get your daily dose of those when they’re nestled in between soft greens and covered in yummy dressings.
An important tip for enjoying salads; take the time to present them nicely on the plate. It makes the humble salad seem much more posh. Careful though, it can become an obsession!
As you can see with the picture above, this simple chicken and pumpkin salad looks much fancier than it’s 5 ingredient list should allow. Scroll to the bottom for the recipe.
Click each one to see a photo and full recipe.
What’s your favourite filling salad?
Chicken and pumpkin salad recipe
serves 2 (easily doubled or tripled and lovely served on a platter)
- small wedge of pumpkin, diced into 2cm cubes (about 2 cups worth)
- 1 chicken breast, butterflied (how to butterfly a chicken breast)
- 1 tablespoon aioli (garlic mayonnaise)
- few sprigs flat leaf parsley, roughly chopped
- 1 cooked beetroot, very thinly sliced
- 1 small cucumber, very thinly sliced
- olive oil, to serve (optional)
1. Place the pumpkin cubes on a non stick roasting tray and bake in a hot oven until tender and golden, about 15 minutes.
2. Meanwhile, cook the chicken breast in a non stick fry pan until brown on both sides and cooked through. This should only take a few minutes as the breasts have been butterflied. Transfer to a plate and keep warm.
3. Remove the pumpkin from the oven and place into a bowl. Add the aioli and parsley and toss gently to combine. Season with salt and pepper and set aside.
4. Plate up the salad. Start with the thin beetroot slices, overlapping them slightly in a circle shape on the plate, then top with the cucumber slices. Spoon some of the pumpkin mixture on top.
5. Thickly slice the chicken into strips and arrange on top. Drizzle with olive oil if you like and serve.