Brrrr, it’s cold outside … yet it’s still warm in our kitchen. For many the last few weeks have been a drain, to say the least. There have been people hit hard with the flu or they are in full hibernation mode, not wanting to face the winter outside. Those are all signs that it is time to switch things up. Go into the fridge and grab those veggies, fruits and protein and reach for some real flavour out of the cupboard. You know the ones I’m talking about: those spices that sit in the back because you’re not quite sure how to use them.
One of my favourite ways to change things up at the table is the big salad and chicken. I just made one last night and my guys loved it. It’s not a new idea but the combinations are endless. After a bit of a rest, I can create some new ways to fill them full of veggies and fruit.
The secret to a satisfying meal as a salad is appealing to all those senses. The smell, warmth, texture will bring the dish together including flavour with sweetness and tang. The crunch can be nuts, sunflower seeds, cabbage, vegetable crisps or croutons. Sweetening the deal is fruits and the dressing and the warmth is the protein or a roasted vegetable.
Before you know it your dinner table will look like the tropics and your body will be full of all the nutrients needed to fight those nasty bugs. Happy cooking!
Mango Cashew Slaw With Spiced Peanut Chicken Breast
Julienne
1/2 an avocado, sliced
1/2 a ripe mango
1/3 nappa cabbage
2 cups kale
1/2 a carrot
1/4 bell pepper each red and green
1/6 English cucumber
6 leaves mint, chopped
1/2 thumb of ginger, finely chopped
3 tbsp sesame oil
5 tbsp rice vinegar
1 tbsp black sesame seeds
1/4 cup sweet chili sauce
3 tbsp peanut butter or cashew butter
2 tbsp sesame oil
3 tbsp rice wine vinegar
1 tsp chopped ginger
1/4 cup toasted cashews
4 roasted chicken breasts
Combine all vegetables, mango, avocado, mint, ginger, sesame oil, and rice wine vinegar in bowl, mix until evenly coated.
In another bowl, combine sweet chili sauce, peanut butter or cashew butter, sesame oil, rice wine vinegar chopped ginger. Slice chicken breast and place over the vegetables, then drizzle the chili sauce mix over the chicken, add cashews and serve.
