So here’s another mix of veggie salads that whether you’re veggie or not, look and taste yum! It’s a tasty, nutritional, protein rich (Quorn, feta, nuts), healthy salad combo!
I have used some leftovers (as I do) – namely the potatoes and the asparagus. Actually the chicken too – as I deliberately cooked an extra one last night for my salad of the day today. Personally, I prefer the Quorn ‘chicken’ fillets to the (frozen uncooked) pieces, perhaps it’s psychological, but they taste better to me… You can use either – OR the chiller cabinet pre-cooked roast ‘chicken’ pieces – they’re nice too.
Don’t be put off by the long list of ingredients – you can really use as much or little as you like of what I use… and it doesn’t take long – especially if, like me, you use leftovers! So:
Below are my recipes – but basically:
1. Chop up some crunchy leaves of your choice – I use a variable mix of Romaine and iceberg, though I had a little Chinese leaf today, so used that too. And add some others – I used spinach, watercress and rocket – a nice nutty mix. I also added in some leftover asparagus.
2. I add another little drizzle of olive oil, salt and pepper – because I LOVE it!
3. Add Greek Salad
4. Add ‘Chicken’ Avocado ‘Caesar’ Salad
(4a – I threw in some beetroot too)
5. Pour over the pouring mayo sauce
6. Sprinkle on some mixed seeds (I’ve been using these I found in Waitrose – crunchy and with a little bite)
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And the breakdown of each bit:
My portions (where mentioned) serves one – but add more for more people 🙂
Chicken’ and Avocado ‘Caesar’
Chicken and Caesar are in quotes as it’s Quorn chicken fillets not the real thing, and the dressing and croutons are not real Caesar.
1 Quorn chicken fillet
Half an avocado
AD’s Pouring Mayo with Dill (mayo, water, dill and a little salt)
Leftover garlic jacket potatoes (I made some “Hasselback” Potatoes… they are soooooo yummy – Here’s someone else’s recipe: http://www.wander-crush.com/2013/04/24/hasselback-potatoes/ if you choose to do it… dead simply too! Alternative Tip: replace olive oil for butter if you want a naughtier and also scruuuuumy variant)
1. Cook the ‘chicken’ fillet – for speed you can poach (ie shallow boil) it – for taste add salt, pepper and maybe some onion and garlic, or grill or roast it (Mine was roasted last night, with a drizzle of olive oil, salt, pepper, onion, garlic and a couple of cherry tomatoes…)
2. Slice the avocado
3. Cut potato into bite sized (very nice warm, re-heated in oven for a few mins… but also nice cold)
4. Add altogether. (Leave pouring mayo till on top of leaves.)
(Pouring Mayo is simply a little water added to a dollop of regular mayonnaise from a jar with a little salt and a sprinkling of dill – you may not think you like dill – but it’s quite subtle used like this – and I think yummy!)
A couple of tomatoes
About an inch and a half of cucumber (I like the organic ridge cucumber from Waitrose)
3/4 – 1 inch of Feta (I like “Odessy Everyday Feta” – it’s just creamy and crumbly enough)
White Balsamic vinegar
Sprinkling of dried mixed Italian herbs
1. Cut up into bite size pieces some tomatoes, cucumber and feta. Mix together with some olive oil and a drizzle of vinegar, I like to add mixed Italian herbs to this… The oregano works really well…
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I hope you enjoyed reading and perhaps will enjoy making some salads (remember, make more than you want and have it over 2-3 days!)