Garden Salad with Chicken
Today was one of those days when I had to have some detox from the weekend eating frenzy while having sleepovers with kids and drinks with friends. I needed something healthy and without potatoes. I also needed something simple and fast, because I am feeling under the water with life responsibilities at the moment. Coronavirus, home schooling prospect, fallen trees, and broken fences are making my life quite hectic lately.
Anyway, back to salad. Nothing fills me up and lifts my spirits quite as much as a nice salad for dinner. I would be fine with this kind of dinned plus potatoes every day, but I think my kids would stage a rebellion for pasta. Tonight was my way though, so we had salad.
This meal is definitely inspired by Nutrisystem. It taught me that I can consume virtually unlimited amounts of salad as long as it’s not swimming in some fatty dressing. This creation of mine has only oil and lemon juice, making it perfect for all kinds of dieting. This colorful salad is also my kids’ favorite, so I never get any objections from them. Sure, they would enjoy ranch dressing anytime, but we don’t even keep anything like that in the house. I want them to eat right and to never have to join Nutrisystem or Weight Watchers.
- 2 organic chicken breasts
- ½ head of small organic purple cabbage
- 5 organic radishes
- 5 organic Persian cucumbers
- 2-3 large organic tomatoes
- 1 organic yellow paprika
- Organic olive oil
- ½ lemon juice
- Salt and pepper
But first - chicken.
It can be seasoned and prepared any way you desire. It can be grilled, oven roasted, or cooked in the pan, which is what I did.
I thought about grilling, but we had a huge storm in the evening, so those plans went out the window. I seasoned my chicken and sautéed on both sides for a few minutes until cooked thoroughly, but not too dry.
Chicken breast is not my favorite meat, but my trainer swears by it, of course. I think any skinless chicken part would be great.
While chicken is cooking, it’s time for making salad.
Chop cabbage, slice radishes, peel and cube cucumbers, and finely cut tomatoes and paprika.
Put all those ingredients in a large wooden or glass bowl and stir gently to get all the juices mixed.
At the end add about 2 tablespoons of olive oil, squeeze juice from ½ of lemon, and put some salt and pepper.
I like this salad quite salty and peppery.
I would also like some sesame seeds, but my kids forbid me, so I give in most of the time.
After the salad is done, slice chicken breasts and serve them over the most colorful salad in the world. If you like celery, carrots, mushrooms, or whatever else, you can add it all here too. The more – the merrier!