CHICKEN SALAD WITH LEMON PEPPER DRESSING

I love fresh vibrant salads that are crispy with a tiuch of tangy and sweet. There are so many variations of salads and different ways to serve them. Appetizer salads are served as a first course of the meal, side salads accompany a main course while a main course salad contain portions of protein like eggs, cheese, legumes, fish and even meat. Dessert salads on the other hand contain fruits, topped with whipping cream or/and sweeteners. You can add so many ingredients to your salad, from green beans, cucumber, beet root, peppers, parsley, tomatoes, olives, onions, avocado, carrots and mushrooms. For a tasty flavor and texture, you can add nuts, berries, seeds, edible flowers, cheeses, hard boiled eggs, shrimp and even bacon. Now that I have given you plenty of options when it comes to making salads, why not get your creative juices going with your favourite add ins and toppings. Also I love to hear from you guys, leave a comment, let me know what you would like me to cook next on Facebook, Twitter, Pinterest, Instagram, and  Youtube 

INGREDIENTS

1 Cup Green Salad Leaves

1 Cup Stir Fry Chicken Breast

1 Yellow Bell Pepper

1 Onion

1 Tomato

Pinch Salt

LEMON PEPPER DRESSING

1 Tablespoon Black Pepper

1/4 Cup Vegetable Oil

Juice From 2 Lemons

2 Tablespoons Honey

1/8 Teaspoon Salt

METHOD

Clean the green salad leaves, shake off any excess water. Roughly chop the greens with your hands and lay on a plate

Add thinly sliced onions. I soak in red wine vinegar to add some flavour and also remove the acidic bitter taste

Arrange thinly sliced yellow bell peppers ontop of the onions

Arrange thinly sliced tomatoes ontop of the bell peppers

Add the stir fry chicken breast ontop of the tomatoes

To make the salad dressing. Add juice of the two lemons in small bowl, add black pepper and honey. Whisk until the honey dissolves completely. Slowly drizzle in the vegetable oil as you vigorously whisk. Once all the oil is added, pour the mixture in a jar with lid and shake until the oil emulsifies.

Pour the dressing onto the chicken salad mix and toss

Serve the salad immediately

So crunchy, fresh and vibrant

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CHICKEN SALAD WITH LEMON PEPPER DRESSING

Recipe by Mulunga Alukwe

Prep time: 10 Minutes
Cook time: 05 Minutes
Total time: 15 Minutes
Yield: 2 Servings
Ingredients

• 1 Cup Green Salad
• 1 Cup Chicken Breast cooked
• 1 Yellow Bell Pepper
• 1 Onion
• 1 Tomato
• 1 Tablespoon Black Pepper
• 1/4 Cup Vegetable Oil
• 2 Lemons
• 2 Tablespoons Honey
• Salt to taste

Cooking Directions

1. Clean the green salad leaves, shake off any excess water. Roughly chop the greens with your hands and lay on a plate. Add thinly sliced onions. I soak in red wine vinegar to add some flavour and also remove the acidic bitter taste
2. Arrange thinly sliced yellow bell peppers on top of the onions. Arrange thinly sliced tomatoes on top of the bell peppers. Add the stir fry chicken breast on top of the tomatoes
3. To make the salad dressing. Add juice of the two lemons in small bowl, add black pepper and honey. Whisk until the honey dissolves completely. Slowly drizzle in the vegetable oil as you vigorously whisk. Once all the oil is added, pour the mixture in a jar with lid and shake until the oil emulsifies.
4. Pour the dressing onto the chicken salad mix and toss. Serve the salad immediately. So crunchy, fresh and vibrant