At the moment, this is my very favourite salad. I made it a few times for friends and they all wanted the recipe. I thought I’d share the recipe with all of you.
With all its nutritious ingredients, this salad will keep you going the whole afternoon.
Enjoy the energy boost!
DUBAI LUNCH SALAD
What do you need?
• 2 full legs of cold roasted chicken (bought at supermarket)
• 4 leafs of iceberg salad
• 3 tbsp. Moong sprouts
• ½ cup white seedless raisins
• ½ cup cherry tomatoes
• 1 avocado
• ½ cucumber
• ½ cup feta cheese
• 2 tbsp. freshly chopped chives + a few extra sprigs for decoration
• 1 tbsp. capers
• A pinch of pepper
• A pinch of salt
For the vinaigrette:
• 2 tbsp. extra virgin olive oil
• 1 tbsp. teriyaki
• 1 tbsp. sesame oil
• 1 tbsp. white balsamic vinegar
• A pinch of salt flakes
• A pinch of pepper
Take a big salad bowl.
Wash the salad leafs and dry.
Chop into thin strips.
Remove the peel and seeds from the cucumber. Dice.
Cut the tomatoes into halves.
Remove the skin and bones from the chicken. Cut into small cubes.
Halve the raisins.
Massage the feta with your hands until crumbly.
Throw the lettuce, tomatoes, cucumber, moong sprouts, chopped chives, capers, chicken, feta, pepper, salt and raisins, into the salad bowl. Toss.
Put all the ingredients for the vinaigrette in a small container with lid. Give it a good shake.
Poor the vinaigrette over the salad. Toss.
With the help of a spoon, lift the avocado out of its peel. Slice.
Place the salad on a plate. Organise the sliced avocado on top.
Decorate with some sprigs of chives.
© Magali Schockaert and Gourmetonboard.com, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.