Tuesday, March 06, 2012

Lazy day Mexican Beans Apple & Chicken Salad



I had a full day planned for today, but He has other plan for me. The morning drizzle turned in to a real storm. We even had flying debris, tree branches hitting the windscreen, which was really scary. So I decided to head home after the bank errands, scraping the plan for lunch at the mall and cancelling all the other appointments.

It's one of those rare days that I feel like lunch, so I raided the fridge & cupboard for what's available, knowing very well I haven't gone grocery shopping in over 2 week so the choice is pretty limited. With what ever I had at hand, I scratched up this Mexican inspired salad.And surprising, it looks interesting to quite a few people, most requesting for the recipe.


Oh yes... this is one of my special diet dishes ;)

Ingredients

1 whole chicken breast, boned & skinned
1 green apple - sliced thinly
1 packet of arugula / rocket
1/4 onion - sliced thinly
1/4 cup corn nibs - drained
1/2 cup mixed Mexican beans - heated with 1/4 tsp chili flakes
8 cherry tomatoes - cut in half
1 jalapeno chilli - seeded & slice thinly
a handful of sliced olive
a handful of toasted pinenuts
a handful of fresh mint

Dressing

1 tub plain low-fat yogurt
1/4 tsp crushed black pepper
1/4 tsp paprika
1/4 tsp cayenne
1/4 tsp cumin
1/4 tsp ginger
1/4 tsp garlic
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp lime juice
salt to taste

Directions

1. Mix the dressing mix in a bowl. Marinate chicken breast with 2 tbsp of the dressing.
2. Bake in a 170C oven for 25-30 minutes. Once the chicken is done (juice running clear), cover & let the chicken stand covered for 15 minutes before slicing.
3. Plate the salad by layering the ingredients & topping with the dressing or you can just mixed them all up.

Bon apettit!
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