Everyone’s New Years resolution is to get fit, eat healthy and look after yourself more. After all the festive feasts it is good to give yourself a little break from comfort food to give your gut a little vacation.
This salad does it for you!! It has all the goodness of your superfoods like beetroot, kale and broccoli and we are also adding chilli pan fried chicken that will not only deliver much needed proteins and speed up your metabolism but also make sure you don’t finish your plate still feeling hungry.
What I love about this recipe is that broccoli and courgette stay raw and are not only adding the extra crunch but the texture and the earthy flavour. The salad is served with really easy cider vinegar and oregano vinegarette to emphasise the flavours of the veggie goodness. The ingredients for this recipe are also very cheap as they are your standard vegetables available in every supermarket.
Ingredients for 2 generous portions:
1 corn on the cob (£0.49 at ASDA)
1 courgette (£0.39 at LIDL)
2 handfuls of chopped kale (£0.89 for a 500g bag at ASDA)
2 cooked beetroots (£0.89 for 4 pre cooked beets at ASDA)
Half of broccoli – top florets only (£0.49 at ASDA)
Mini chicken filets (£2.59 at LIDL)
Pinch of chilli flakes
2 dashes of olive oil
Dash of cider vinegar
Pinch of salt and pepper
1 teaspoon of oregano
1. Cook the corn in a boiling water for about 6 minutes.
2. Toss the mini chicken filets with olive oil and chilli flakes and fry on a pan. After chicken is cooked removed from the pan and add a dash of water then cook the kale for about 2 minutes.
3. Transfer the kale onto a deep plate add broccoli florets, courgette shavings, sliced beetroot and sweetcorn kernels that you will cut off from the cob.
4. Mix extra virgin olive oil, cider vinegar salt, paper and oregano and pour over the salad, toss everything together and add the mini filets on top.