Pan Roasted Chicken Salad With The Lot

Salad days are back at the Tummies' and our carbless meals are here to stay for a little while. For the coming weeks I will be showing you some interesting ways of creating delicious and satisfying meals without any carbs. However carbs are allowed during the day and on weekends, so there will still be the sinful and naughty meals in between.

Let's start with a chicken salad with a lot of goodies in it. Get a roast chicken from the deli if you are too lazy to do any cooking but it will only take you an extra 20 minutes for some very juicy and tender chicken breast.

P.S remember to check out the latest MMM roundup at my friend Sharon's blog,  Test With Skewer

Recipe from the tummies' kitchen
oven preheated at 200C (conventional)
serves 4 as a one dish meal
you'll need;
2 chicken breasts
1 tbs of smoked paprika
1 tsp of cumin powder
1 tsp of coriander powder
1 tsp of sumac
1 tsp of all spice
3 tbs of olive oil
salt and pepper to taste
1 red onion, sliced
1 avocado, sliced
2 tomatoes, sliced
1 lebanese cucumber, sliced
3 spring onions, chopped
4 soft boiled eggs
some canned beetroot slices (optional)
6 cloves of garlic, sliced and fried till golden
250 g of mixed leaves

for the dressing;
3 tbs of olive oil
1 tbs of balsamic vinegar
salt and pepper to taste

Marinate chicken with spices, olive oil, salt and pepper for about 15 minutes or overnight if you plan ahead.

fry garlic slices with a little oil until golden, remove and set aside. Pan fry chicken in the same pan until golden on both sides (~3 minutes/side) then transfer to the hot oven and cook for a further 12 to 15 minutes depending on the size of the chicken breast. Remove and rest at a warm spot. 

Prepare the vegetables and place in a salad bowl. Dress just before serving

Slice chicken just before assembling.

Divide dressed salad into 4 plates and top with chicken slices, egg quarters and fried garlic.