Salad Recipe- Healthy Options By Ted

femaleallrounder
Feb 24, 2014
2 min read

It seems like the ‘trend’ of healthy eating is here and plans on staying forever! One of the ways I transitioned into healthier eating was making a salad for my lunch every day.

It’s all about taste, if it doesn’t taste good then you are more than likely to quit the healthy eating and go for that plate of jollof rice and plantain.

The trick is to fill your salad bowl with as many yummy greens and healthier condiments as possible.

So here is the recipe for one of H.O.B.T.’s most popular salads. (It should be a secret but this is a standard salad recipe that you can make at home on the weekend when you’ve got the time and we’ll help you out during the week! )

SPICY CHICKEN SALAD

Chicken

1 fillet chicken breast (without skin)

1 chilli/scotch bonnet / ata rodo

Half cube of maggi

2 garlic cloves1 teaspoon of olive oil

1 teaspoon honey

Wash your chicken breast, season with half cube of maggi, pinch of salt, black pepper, chopped scotch bonnet, and minced garlic cloves, add teaspoon of olive oil and honey.
Rub in all the seasoning and place the chicken in fridge for 30 mins to marinate.
Grill in oven for about 30 – 45 mins or you can use a griddled pan with no oil.

Salad

Lettuce

Cabbage

Cucumber

Tomato

½ avocado

Handful of corn

Handful of red kidney beans

1 boiled egg

Chop cabbage and layer in your salad bowl. Then chop your lettuce, the trick is to season lightly with salt and black pepper, toss and that’s your second layer.
Slice cucumber, tomato, avocado and layer in the bowl.
Add your corn, red kidney beans and your sliced boiled egg.

Dressing

2 tablespoons Dijon mustard

1 teaspoon honey

1 small scotch bonnet/ red chilli flakes

2 tablespoons olive oil