Monash Maple Mustard Chicken Crunch Salad

 recipe to try!

https://www.monashfodmap.com/recipe/maple-mustard-chicken-crunch-salad/

ingredients
CRUMBED CHICKEN TENDERS
Skinless chicken breast 450 g
1 ½ cups Panko breadcrumbs 105 g
½ tsp Salt
3 tbsp Mayonnaise
2 tsp Dried chives
2 tbsp Fresh parsley, finely chopped
HERB ROASTED POTATOES
Potato 600 g
1 tbsp Garlic infused oil
½ tsp Dried oregano
½ tsp Dried thyme
Season with salt and pepper
SALAD
4 cups Iceberg lettuce, shredded 220 g
1 ½ cups Continental cucumber 240 g
1 cup Grated cheddar cheese, optional 114 g
DRESSING
3 tbsp Mayonnaise
1 tbsp Dijon mustard
½ tsp pure maple syrup (optional - add to taste)
Season with black pepper

Method

1. Pre-heat the oven to 200ºC (390ºF) bake function or 180ºC (355ºF) fan forced.

2. This recipe needs two roasting pans. Line one roasting pan with baking/parchment paper. Place a wire rack in the other roasting and lightly spray the rack with cooking oil (this will stop the chicken from sticking).

3. Prep the potatoes: Scrub the potato skins and slice the potato into small bite-sized pieces. Place in a bowl and drizzle over the garlic infused oil, sprinkle with thyme and oregano, then season with salt and pepper. Gently toss until the potato is evenly coated. Then place in the lined roasting pan.

4. Crumb the chicken: Slice the chicken breast into evenly-sized chunky strips. Mix the mayonnaise, dried chives, and chopped parsley in a shallow bowl. Next, mix the breadcrumbs, salt and black pepper in a separate bowl. Lightly roll each chicken tenderloin in the mayo batter and then into the breadcrumb mix. Place the crumbed chicken on the prepared wire rack in the roasting tray. Repeat until all chicken pieces are covered.

5. Bake the chicken and potato: Pop the potato and chicken in the oven and bake for 20-25 minutes until the potatoes are golden and crispy and the chicken is golden and cooked through.

6. Prep the salad: While the potato and chicken cook, prep the remaining ingredients. Slice the iceberg lettuce and peel and chop the cucumber. Grate the cheese. Pop the lettuce, cucumber and cheese into a salad bowl.

7. Make the maple mustard dressing: Mix the mayonnaise, Dijon mustard and maple syrup in a small bowl and season with black pepper.

8. Once the chicken and potato are cooked, remove them from the oven. Allow to cool for a few minutes, then slice the chicken into bite-sized pieces.

9. Assemble the salad: Add the potato and chicken to the salad bowl, toss gently to combine and drizzle in maple mustard dressing. Sprinkle with a little bit of chopped parsley if desired!

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Hints

Dairy free option: If you need to be dairy free, then leave out the cheese or swap in vegan cheese.

Gluten free option: Swap in gluten free breadcrumbs instead. You can make your own gluten free panko bread crumbs at home by taking 6 slices of gluten free white bread. Remove the crusts and break into small pieces, place them into a food processor and pulse into crumbs. Line a baking tray with baking/parchment paper, then add the crumbs over the tray in a single layer. Bake in the oven at 100ºC (210ºF) for 40 minutes or until completely dried.

grilled greek chicken salad

so tasty

https://www.erinliveswhole.com/grilled-greek-chicken-salad/?_gl=1*31g4mr*_ga*aVhVSFBfRHkzcGtOVS1LVXhVY1lBVFhaRXNiZGFRRVp2d0V5cWdVUGtvYlBJR2I3TmZjbVpPMVYxWFkyNGNOcg

Ingredients

Salad

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• 1lb thin sliced chicken breasts
• 2 heads romaine lettuce, chopped
• 1/2 cup kalamata olives, chopped
• 1 cup English cucumber, chopped
• 2 tomatoes, diced
• 1 small red onion, diced
• 1/2 cup pepperoncini
• 1/2 cup feta cheese

Marinade/Dressing

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 3 cloves garlic, minced
• 1 tsp dijon mustard
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Whisk together all marinade ingredients. Pour half over chicken breasts and let marinade for at least an hour.
2. Prep salad by chopping all veggies. Add lettuce to a big bowl, and top with olives, cucumber, tomatoes, onion, and pepperoncini.
3. Preheat grill to medium-high (around 400F) and spray with nonstick spray. Once hot, add chicken. Because we are using thin chicken breasts, they will take about 3 minutes per side. If using thicker breasts, they will take longer. Take chicken off once internal temperature of 165F.
4. Let chicken rest 10 minutes before cutting and putting on top of salad.
5. Sprinkle feta cheese on top, along with remainder of the dressing.
6. Enjoy!

watermelon feta salad

 

• 6 cups watermelon, seeded and cubed
• 1 English cucumber, chopped
• 6 oz feta cheese, cubed
• a handful of chopped fresh mint leaves
• 1 fresh lime, zest and juice
• sea salt flakes and fresh ground black pepper, to taste

DO:

Add your cubed watermelon into a large serving bowl along with the rest of your ingredients.

Very gently toss to combine.

Taste test, and adjust if desired.

Serve and enjoy!

Avocado Quinoa Salad

 

INGREDIENTS

• 1 1/2 cups cooked quinoa, red or tricolor
• 8 ounces haas avocado, from 2 small, diced
• juice of 1 lime
• 1 ripe beefsteak or heirloom tomato, diced
• 2 mini cucumbers, diced
• 1/3 cup chopped cilantro
• 1/3 cup chopped red onion
• 1 jalapeño, sliced thin with seeds
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon kosher salt, plus more to taste

INSTRUCTIONS

• Combine all the ingredients together in a bowl and eat right away.
• Taste for salt and lime juice, and adjust as needed.
• If meal prepping, combine all the ingredients except for the avocado, and add when ready to eat.
• Multiply the recipe for more servings.

romaine parmesan salad

 another new recipe!

Wisk the dressing together 

toss with the romaine

3 tablespoons grated Parmesan

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1 clove garlic, minced

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

2 hearts romaine lettuce, chopped

flava bomb

flava bomb salad (tb name for it)

QUINOA CHICKPEA AND AVOCADO SALAD

INGREDIENTS

• 1 cup quartered grape tomatoes
• 15 oz can garbanzo beans, rinsed and drained
• 1 cup cooked quinoa
• 2 tbsp red onion, minced
• 2 tbsp cilantro, minced
• 1 1/2 limes, juice of
• kosher salt and fresh pepper, to taste
• 1 cup diced cucumber
• 4 oz diced avocado, 1 medium hass

INSTRUCTIONS

• Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste.
• Keep refrigerated until ready to serve.
• Just before serving, add cucumber and avocado.

I prepped the quinoa with knorr tomato bouillon in the water

SOOOOOOOO good 

and i prepped the rest of the salad EXCEPT cucumber and avocado and put in fridge. 

right before eating, added cucumber and avocado.