Spicey Chicken Salad Boats

Spicey Chicken Salad Boats

Spicey Chicken Salad Boats

Spicey Chicken Salad Boats.  Tried Tested

Cook 5 chicken breasts in the following:
2 Tblspn crushed black pepper.
Salt to taste.
1/2 tspn tumeric.
1/2 Tspn garlic flakes.
1/4 cup chopped spring onions.
1 green chillie chopped.
2 large potatoes Diced.

Cook with 1/2 cup water till dry and succulent. Add 1/2 cup chopped dhania.
Chopped the chicken, potatoes. Add cubbed carrots, fetta, olives and enjoy with toast or a fresh green salad.
Masala for chicken can be adjusted to your satisfaction.

Prepared, posted, tried and tested by Nazley Ally

Char Grilled Brinjal Salad

Char Grilled Brinjal Salad

Char Grilled Brinjal Salad  Tried Tested

2 brinjals washed and sliced lengthways (skin on)
1 red pepper deseeded cut into quarters
1 yellow pepper deseeded cut into quarters
2 sprigs fresh thyme
10 whole cherry tomatoes
3 tbsp olive or canola oil
3 cloves minced garlic
1/2 tsp red chilli flakes
Salt and black pepper

Place above ingredients in a flat dish, mix well together coating the brinjals, peppers and tomatoes well. Marinate for at least 2 hours in fridge. Turn occasionally.
In a grilling skillet char grill your brinjals, tomatoes and peppers for a few minutes per side, then set aside to cool. Layer brinjals, peppers and tomatoes on serving dish, cut cucumber slices add sliced gherkins, 3 pickled onions sliced, 5 pepperdews and broken pieces of feta cheese. Add 1 small red chilli and 1 small green Chilli ( optional ) Slice 1/4 red onion into slices, 2 tbsp chopped parsley.
In a jug whisk together 3 tbsp olive oil. Pinch of sugar. 2 tbsp lemon juice, pinch of dried thyme, salt and black pepper. Throw dressing over salad. Serve chilled with ciabatta bread.

Source, prepared and tried and tested by Gail Haselsteiner

Summer Salad

Summer Salad

Tried Tested
Frilly lettuce, sliced pineapple, sliced English cucumber, pepper dews, sliced red onion, grated mozzarella cheese, sliced tomatoes, sliced green pepper, grated carrot, green pimento olives, parsley. Mix a basic vinaigrette dressing and pour over just before serving.

Tried and tested and Posted by: Gail Haselsteiner

GRILLED CORN, AVOCADO AND TOMATO SALAD WITH LIME

GRILLED CORN, AVOCADO AND TOMATO SALAD WITH LIME 

INGREDIENTS
1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp. fresh cilantro, chopped

HONEY LIME DRESSING
Juice of 1 lime
3 tbsp. vegetable oil
1 tbsp. honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

DIRECTIONS
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

HONEY LIME DRESSING:-
Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

Submitted by Linda Venter – www.foodloversrecipes.com

Esmé’s kitchen
I made this one, although with a twist, by just adjusting the ingredients a bit.
1 pint grape tomatoes
2 avocado
2 x 341 ml tins no salt or sugar added sweet corn
fresh cilantro
Now in the fridge, waiting for the flavors to mingle and ready for lunch
TRIED AND TESTED

Broccoli Salad

 

4 cups broccoli
2 cups mushrooms
8 rashes of bacon
1 red onion
1 cup cheddar cheese cut in squares
1/2 cup pecans/almond slivers
1 can mandarin oranges
1 cup black grapes

(Dressing)
2 eggs plus 1 egg yolk beaten
1/2 cup sugar
1 1/2 teaspoon mayonnaise
1 teaspoon mustard powder
1/4 cup vinegar
1/4 cup water
1 1/2 teaspoon corn flour

Mix and boil the dressing until thickened.
Add 1/2 cup mayonnaise.
Mix gently with the rest of the ingredients.

Source: Linda Marais received original recipe from a very good friend

Broccoli Salad

Broccoli Salad 

2 heads fresh broccoli
1 small onion
¾ cup bacon (I used the prepared kind)
1 ½ cup raisins and nuts (again, I used a raw mix)
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, and your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

It’s a meal on its own or a very flavorful side dish. And it’s definitely even better the next day!

Source: Corlea Smit
TRIED AND TESTED

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