A Twist on a Chicken Salad

One of my favourite gifts at my recent 30th birthday party, was a recipe book called Simply Good Food by Justine Drake. It is powered by Discovery Vitality and came about as part of the drive for healthy eating by both Pick 'n Pay and Discovery Vitality.

I found an interesting salad and changed it quite a bit to create my chicken salad.
If you don't enjoy eating veg, or have run out of ways to cook it, this is a yummy alternative.

Chicken Salad with a Twist

Ingredients:

a good amount of baby salad greens
1 red onion sliced thinly
4 large courgettes sliced thinly lengthwise
5 large, white, button mushrooms sliced thinly
1 round feta cheese
2 chicken breast chopped (skinless & boneless)
1 onion (white) sliced in strips
cumin, paprika, coriander, cayenne pepper
croutons (optional)
1/2 avocado sliced 
a few slices red and yellow pepper
dressing of olive oil, wholegrain mustard, white grape vinegar and a dash of brown sugar


Method:

Roast vegetables on a baking tray with olive oil and a sprinkle of salt and freshly ground black pepper.

Fry chicken and  white onion in a frying pan with spices and olive oil.

Tip: You can make your own croutons by frying some cut-up cubes of bread (of your choice) in a pan in olive oil.

Assemble everything when cooked vegetables and chicken has had a chance to cool.

Pour over dressing and enjoy!