Monday nights have become very short on time for us! I've started doing a makeup course (one of my many other loves) which starts at 7, so by the time I walk home from work (yes I am lucky enough to live close enough to my work to walk! Having lived in Melbourne I REALLY appreciate it!!) get changed and redo my make-up for the course there isn't much time leftover to make a delicious and nutricious meal for Simona and myself! (Annie's food is pre packaged up in little bags of tasy meat rice and vegies so we just tip it in her bowl and she is happy!) But us humans have been sufering slightly. Eggs on toast has become a regular occurance, and though Simon hasn't complained (he'd eat eggs on toast every night of the week if I let him) I feel a bit slack, and after slacking off slightly on the weekends I feel like something healthy!!
It was such a nice day yesterday, it felt like summer, so I got all excited and decided to make a salad!!
This one is super simple yet deliciously tasty, and like a lot of my recipes modifiable for your dietry requirements. Its gluten free, dairy free, wheat free, leave out the chicken for vegetarian/vegan options and you can remove the beans and corn if you are paleo (although it would eliminate the "mexican" edge a fair bit)!
Mexican Chicken Salad
Serves 3-4 for a light meal
1 capsicum
1 red onion
1 chilli
2 tomatoes
Lettuce (as much or as little as you want)
1/2 cup- 1 cup of chopped fresh coriander
1 cob of corn
1 - 2 chicken breasts and thigh meat from a previously roasted chicken
1 tin of three bean mix
1 -2 lime
Teaspoon Cumin
Teaspoon Garlic Powder
Teapsoon Paprika
2 tablespoons olive oil
Method
1. Chop the capiscum, red onion, chilli, tomatoes, lettuce and place into a large salad bowl.
2. Tip your beans into a colander to strain, then tip beans into your bowl.
Remove the leaves and "hair" from your corn and cut off the kernals. I find it easiest to lay the cob horizontal and slice off the kernals in a big strip, then turn and do another strip and so on until all the kernals or off. Put into your salad bowl.
3. Chop your chicken roughly and into the bowl!
4. In a seperate little bowl squeeze your limes and mix together with the cumin, garlic powder, paprika and olive oil until combined. Pour into your salad bowl with the other ingredients.
5. Toss your salad. ha ha
Serve! The lime comes through in little bursts of freshness as oes the coriander. You could serve with homade tortillas! Leftovers make a great lunch when you remember to get the container out of the fridge before you walk out the door :(
Happy cooking! (from scratch)
Erica xx