Chicken, Avocado and Green Bean Salad with Tomato (serves 4)

This salad is perfect for work lunches or even as a side at a BBQ or lunch event.

Easy to make and pretty healthy for you if you add less mayonnaise!

Ingredients:

• 1 bag baby spinach leaves (approx 200gr)
• 60gr semi-dried tomatoes
• 1 handful green beans, de-stringed
• 1 avocado
• 1/2 red capsicum
• 1 large chicken breast
• 1 Tsp spicy seasoning (e.g. cajun, paprika, zaatar, chilli, cumin etc)
• 1 Tbsp olive oil
• 1 Tbs seeded mustard
• 1/4 cup low fat mayonnaise

Method:

1. Cut the chicken breast into cubes and rub the spicy seasoning in.

2. Heat olive oil in a pan and fry the chicken pieces off until cooked through.

3. Steam de-stringed beans until they go dark green and are cooked through but still a little crunchy.

4. Cut avocado into large chunks (I sliced it and then cut the slices in half).

5. Wash, de-seed and cut red capsicum into cubes.

6. Wash baby spinach leaves and put in a large mixing bowl. Add tomatoes, cooled chicken breast pieces and beans, and avocado.

7. Mix mayonnaise and mustard in a separate bowl. Add to the rest of the salad and mix well.

Enjoy!

Greek Salad

This delicious and healthy Greek salad is the perfect side dish for any meal. It is also great on its own!

Ingredients:

• 2 handfuls of washed lettuce
• 3 tomatoes or a punnet of cherry tomatoes
• 1/2 Spanish onion (1 used a brown onion as I didn’t have Spanish ones at the time)
• 100grams of Danish feta cheese (you can use Greek but I prefer the saltiness  and firmness of the Danish feta)
• 1 cucumber
• 1/3 cup of black Kalamata olives (pitted)
• Olive oil
• Salt and pepper

Method:

1. Cut lettuce into 2cm wide strips and spread out evenly over a large platter.

2. Thinly slice the onion and spread over lettuce.

3. Cut the cucumber into 0.5cm slices and spread over the onion and lettuce.

4. Cut the tomatoes into 8 wedges per tomato (or in half if using cherry tomatoes) and sprinkle over the other vegetables.

5. Top salad with the olives and cubes of feta cheese (about 2cm x 2 cm)

6. Drizzle olive oil over the top of the salad and season generously with freshly ground salt and pepper.

7. Enjoy!