You can make friends with salad! It is possible. If you are a salad hater maybe it is because the general stereotype of a salad is some drab concoction of chopped up lettuce with a few croutons and store bought dressing slathered on.
As a matter of fact, salads are so versitile and can be very filling. Load up your salads with various proteins (chicken, shrimp, tofu, chickpeas, etc) , play around with different types of greens (microgreens, spinach, kale, brussel sprouts, broccoli, spring mix, etc), add different textural components (seeds, nuts, dried fruit, etc), even try adding different grains or pasta (quinoa, orzo, cous cous, etc) the possiblities are literally endless.
One of my favourite salads, is a green salad with strawberries and topped off with a delicious, hearty and savoury feta stuffed chicken. This salad is an ideal summer salad, but don’t be fooled… it can be eaten at anytime, anywhere and will be just as tasty!
Feta Stuffed Chicken & Strawberry Salad
EQUIPMENT: Cutting board, chef knife, 3 small bowl, spoon, parchment lined baking tray, 4 to 6 toothpicks, pastry brush or silicone brush, whisk.
INGREDIENTS
- 50 g feta cheese, crumbled
- 1/2 tsp (2.5 mL) parsley flakes, dried
- 1/2 tsp (2.5 mL) oregano, dried
- 1/2 tsp (2.5 mL) garlic powder
- 1 tsp (5 mL) paprika
- 1 tbsp (15 mL) olive oil
- 1/8 tsp (0.6 mL) salt
- 1/8 tsp (0.6 mL) black pepper
- 2 chicken breasts, medium sized
VINAIGRETTE
- 2 tbsp (30 mL) fresh lemon juice
- 1/4 cup (60 mL) olive oil
- 1/4 tsp (60 mL) honey
- 1/8 tsp (0.6 mL) salt
- 1/8 tsp (0.6 mL) pepper
SALAD
- 2 cups (500 mL) mixed greens
- 1/2 cup (125 mL) radish, thinly sliced, steams removed
- 1/2 cup (125 mL) english cucumber, sliced and halved
- 1/2 cup (125 mL) strawberries, core and stems removed, quartered vertically
DIRECTIONS
1) Preheat oven to 350°F (180 °C).
2) In a small bowl, combine feta cheese with parsley flakes, oregano and garlic powder. Mix well. Set aside.
3) In another bowl, combine paprika, olive oil, salt and black pepper. Set aside.
4) On a parchment lined baking tray, use a sharp knife to create a pocket in each chicken breast, being careful not to cut all the way across. Stuff each chicken breast with equal amounts of feta herb mixture (25 mL per breast) and stitch it shut using a few toothpicks. Use a pastry brush to coat the chicken breast with seasoned oil mixture. Bake for 30 – 35 min or until internal temperature reaches at least 165°F (75°C) (cooking time may vary depending on the size of chicken breast you are using).
5) As the chicken cooks, make the lemon vinaigrette. In a bowl, whisk together lemon juice, olive oil, honey, salt and pepper.
6) On a large serving platter, combine mixed greens, radish, cucumber and strawberries.
7) When the chicken is fully cooked, allow to rest for approximately 10 – 15 minutes and remove toothpicks before cutting.
8) Once chicken has cooled slightly, add to salad and top generously with lemon vinaigrette.
9) Enjoy!
The Mindful Nomnivore 