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Enjoy a refreshing brunch with this light, healthy salad, featuring slices of smoked marlin, plump cherry tomatoes and sweet corn kernel from 4 Hour Body Meal!

SMOKED MARLIN SALAD

Ingredients:

150g smoked marlin

1/4 cup corn kernels

1/2 English cucumber

4-5 baby tomatoes

1/4 cup pitted olives

1/2 Romaine lettuce

Salt and pepper, to taste

1 tablespoon olive oil

Juice of 1 medium lemon

1 teaspoon light soya sauce

Lemon slices, to garnish

Method:

  • Slice cucumber thinly and cut baby tomatoes into halves. Separate lettuce leaves into smaller pieces.
  • To prepare dressing, mix olive oil, lemon juice and soya sauce in a bowl. Season with salt and pepper.

  • Arrange ingredients starting with lettuce, corn, cucumber, olives and baby tomatoes in a salad bowl.
  • Top it with pieces of smoked marlin. Add the lemon slices as garnish and drizzle it with the dressing.

  • This salad will keep well in the refrigerator for few days, just add the dressing to salad before serving.
  • Another great way of storing this salad would be in a mason jar to take to work or on picnic. Serves 2.

Smoked Marlin Salad

Another tried and tested and well loved recipe from Salades Repas Editions Larousse, this easy chicken salad combines the sweetness of honey and the slightly pungent aroma of mustard in a colorful, crisp, and fresh jumble of greens that you might start serving for brunch on a regular basis. Do you need reminding that salad is good for health?

HONEY & MUSTARD CHICKEN SALAD

Ingredients:

4 tablespoons pure honey

2 tablespoons moutarde à l’ancienne

4 chicken breasts, about 180g each

200g fresh young salad leaves

20 cherry tomatoes, halved

6 tablespoons virgin olive oil

2 tablespoons balsamic vinegar

Salt and pepper, to taste

Method:

  • Combine honey and mustard in a bowl. Add salt and pepper and coat chicken pieces with mixture.

  • Place on a lined baking sheet. Preheat oven or grill and cook chicken for about 10 minutes till done.

  • Leave to cool slightly before cutting chicken into strips or bite size pieces with a sharp kitchen knife.

  • Toss the salad leaves and tomato halves into a large salad bowl, then add the cooked chicken strips.

  • Mix olive oil and balsamic vinegar together and pour over the salad. Season it with salt and pepper.

  • Serve salad immediately with baguette or consume within 1 day of preparation. Makes 4 servings.

Honey & Mustard Chicken Salad

Here’s a new chicken salad recipe for those who, like me, find immense satisfaction in creating their own salads at home from scratch instead of the bowl of wilted lettuce and meager but overdressed toppings from more than one restaurant menu. This healthy and colourful mélange of flavors brings together oregano chicken strips, crispy croutons and creamy goat cheese [I used cubes of Kiri au Chèvre doux but you may use any tart flavored cheese made from goat’s milk]. Do not forget to check the blog on a regular basis for more on my latest fad, la salade composeé!

CHICKEN & GOAT CHEESE SALAD

Ingredients:

4 chicken breasts, cubed

1 baguette bread, cubed

1 teaspoon dried oregano

8 tablespoons olive oil

2 tablespoons balsamic vinegar

1 garlic clove, finely minced

300g young salad leaves

24 cherry tomatoes, halved

150g fresh goat cheese

Salt & pepper, to taste

Method:

  • Preheat oven to 200oC. Place chicken and bread cubes on a baking sheet lined with baking paper.

  • Sprinkle with oregano, salt and pepper. Pour half of the oil over and mix to coat chicken and bread.

  • Bake for 15-20 minutes until bread is golden and chicken is cooked through. Leave in warm oven.

  • In a small bowl, combine oil, balsamic vinegar and garlic. Place salad shoots in a large salad bowl.

  • Add tomato and toss with vinaigrette. Top with chicken and bread cubes and crumbed goat cheese.

  • Serve the salad immediately on its own or as an accompaniment to a saucy main dish. Serves 3-4.

Chicken & Goat Cheese Salad

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