Mid-Week Happy Chicken Salad

This isn’t part of a McDonald’s happy meal. I thought of calling it happy because that’s what it is: a happy chicken salad. Here’s why:

  1. It’s full of happy colours.
  2. You can make it with leftover ingredients lying in your fridge which you are happy to dispose of. Waste not, want not!
  3. It will make your taste buds happy.

We were stuck in the middle of the week and didn’t want any dal-sabzi-roti. Nor did we feel like pasta. So my husband said, let’s just have a huge bowlful of salad and nothing else. I’ve always believed in and enjoyed salad as a meal, and making your own at home beats ordering in from Subway. Bell peppers, greens, some chicken or tofu and bread on the side- you have a pretty complete meal.

This salad is easy and you don’t have to break your head. It’s filling too.

CHICKEN SALAD

INGREDIENTS

For The Salad

  • 300 grams cooked chicken breast, cubed (I marinated mine in olive oil, lime juice, salt and pepper for 20 minutes and then cooked them in the microwave. You can pan-fry, boil or steam the chicken instead.)
  • 1/2 of a green apple, sliced
  • 2 medium-sized tomatoes, sliced into long strips
  • 1 yellow bell pepper, sliced into strips
  • 1 small head of lettuce, torn into pieces
  • 1 large red onion, sliced
  • 1/2 cup brocolli florets, steamed
  • 1/4 cup black olives, sliced
  • Handful of crushed walnuts

For The Dressing

I made a honey mustard dressing, combining 1/2 cup honey, 1/2 cup dijon mustard, 1 tablespoon olive oil and juice of 1 lime.

METHOD

Combine all ingredients in a large salad bowl and toss together. Add the dressing, some freshly ground black pepper on top and you’re done!

I was fooling around with Picasa and tried a retro 60’s effect with these pictures. Just for the record- I have been (re) watching a lot of Mad Men lately.

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