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Light and easy!
The new Chef’s Handyman e-cookbook is under way. Winter is coming soon. Each week fancy and tasty cookie recipes will be created and tested. To have a break from the sweet Christmas flavors, I do enjoy a light meal together with friends. We like to celebrate the last warm and sunny days on the balcony or in the garden in the shade of trees. This garden salad with herbs and chicken breast is the right meal for our ladies lunch.
Simple and easy! Recipe for this garden salad with chicken:
Season the chicken breast pieces with garlic powder, black pepper, salt, jeera, and a pinch of cinnamon. Heat frying pan with olive oil. Broil chicken in frying pan until cooked through.
To make salad, cut green salad in pieces and celery stalks and sweet pepper in wafer thin stripes. Chop spring onions. Cut cucumber in half and pit the seeds. Than cut cucumber in in wafer thin pieces. Chop parsley and oregano. Place all ingredients in a bowl.
For the dressing, combine 6 tbsp. of olive oil, 2 tbsp. of white balsamic vinegar, 1 tsp. of mustard, 1 tsp. of honey, pepper and salt. Pour the dressing over the salad. Toss slightly.
Shopping list for 4 persons:
Meat: 13 oz chicken breast
Spices: ½ tsp. garlic powder, salt, black pepper, ½ tsp. jeera, a pinch cinnamon powder
Herbs: 1 bunch parsley, 1 bunch oregano
Oil, Vinegar: 8 tbsp. olive oil, 3 tbsp. white balsamic vinegar, 1 tsp. mustard
Baking Ingredients: 1 tsp. honey
Vegetables: 1 cucumber, 5 oz celery stalks, 1 sweet pepper, 1 iceberg lettuce, 1 spring onion
The day was just great. This salad was so delicious, that my friends recommended, the recipe should be shared in the Chef’s Handyman Recipe Blog.
