Don’t be a walking cliché, living on two-minute noodles and Vegemite toast. Have a fresh start to 2014 with this tantalisingly tasty and super healthy salad. Easy peasy and not too hard on the piggy bank; perfect for the poor student. By TEARAWAY Maverick RUTH BARNARD.

INGREDIENTS

For the salad:
Chicken breast
Mesculin lettuce
Feta
Olives
Tomato
Red onion
Portugese chicken seasoning
(Resealable glad bag)

For the vinaigrette:
¼ cup of lemon juice
¼ cup of olive oil
Small pinch of finely chopped red chilli

 

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METHOD

1. Wash your handsssss, bro!

2. Chop the chicken into long, thin chunks. Place a small amount in a glad bag, sprinkle on some seasoning (about five good shakes) and seal the bag. Now shake it, shake it, shake it like a polaroid picture. Aaaaaand repeat, until all the chicken is all covered. Put the chook in the fridge over night or for a few hours to marinate in the bag (no harm if you don’t have time; it’s still tasty without waiting around). Wash the chicken chopping board and knife.

3. With a little olive oil, fry the chicken in a frying pan on a medium heat until cooked through. Meanwhile, prepare the salad or get a minion to help with the chopping.

4. Combine vinaigrette ingredients together in a small bowl.

5. When the chicken is cooked through, serve on top of the salad and drizzle on the homemade vinaigrette in any fancy fashion you masterchefs desire. Delicioso!

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