There are certain foods we can eat as much as we want! And that is the key in maintaining your energy levels. Eat as much as you want low calorie, low fat, low carb items, chock full of vitamins ... and that can only be SALADS! The secret to a healthy dressing? Make it yourself!! Our low calorie dressing recipe will give a succulent taste to your salad and keep those calories in check. By stocking on the bottled ingredients with longer shelf life will allow you to put together a salad in no time and make something incredibly yummy. |
Ingredients:
Salad
80 g - 100 g Mix of rocket and baby spinach leaves
1 boneless chicken breast
4 Cherry Tomatoes halved
5-6 cubes of Feta cheese
2 tbsp sliced black olives
1 tbsp capers
2 tbsp salad seeds (such as pumpkin seeds/ pine seeds or mixed)
1 tbsp olive oil
1 Crushed Garlic Clove
1 dash ground black pepper
Dressing
200 ml Virgin Olive oil
75 ml Balsamic Vinegar
2 tbsp Honey
1 Crushed Garlic Clove
1 tsp Dijon Mustard
1 dash ground black pepper
Instructions
Cook the chicken breast in boiling water for 15 minutes or until chicken is completely cooked. In the meanwhile make the dressing. Mix in a jar (with airtight seal) all ingredients and shake well. You can add more honey if necessary or more olive oil until the flavour is balanced. Store the jar in the fridge, you can keep in the fridge for up to ten days.
Drain the water and let the chicken cool off for 10 minutes or longer. Heat up the oven to 175 degrees. Shred the entire breast chicken with your fingers and then mix the chicken with the olive oil, crushed garlic and add a dash of ground pepper. Spread the chicken on a oven-proof plate and put in the oven for 10-15 minutes or until the chicken is crispy. When done, let it cool off on the side.
Serve the rocket/baby spinach salad on a plate, and toss the tomatoes, feta cheese, olives, capers and seeds on top. Add the chicken and pour 2-3 tbsp of the dressing and enjoy!
Salad
80 g - 100 g Mix of rocket and baby spinach leaves
1 boneless chicken breast
4 Cherry Tomatoes halved
5-6 cubes of Feta cheese
2 tbsp sliced black olives
1 tbsp capers
2 tbsp salad seeds (such as pumpkin seeds/ pine seeds or mixed)
1 tbsp olive oil
1 Crushed Garlic Clove
1 dash ground black pepper
Dressing
200 ml Virgin Olive oil
75 ml Balsamic Vinegar
2 tbsp Honey
1 Crushed Garlic Clove
1 tsp Dijon Mustard
1 dash ground black pepper
Instructions
Cook the chicken breast in boiling water for 15 minutes or until chicken is completely cooked. In the meanwhile make the dressing. Mix in a jar (with airtight seal) all ingredients and shake well. You can add more honey if necessary or more olive oil until the flavour is balanced. Store the jar in the fridge, you can keep in the fridge for up to ten days.
Drain the water and let the chicken cool off for 10 minutes or longer. Heat up the oven to 175 degrees. Shred the entire breast chicken with your fingers and then mix the chicken with the olive oil, crushed garlic and add a dash of ground pepper. Spread the chicken on a oven-proof plate and put in the oven for 10-15 minutes or until the chicken is crispy. When done, let it cool off on the side.
Serve the rocket/baby spinach salad on a plate, and toss the tomatoes, feta cheese, olives, capers and seeds on top. Add the chicken and pour 2-3 tbsp of the dressing and enjoy!