Hi every one
so part 2 of this super salad stacking lark. now i did make the salad and then kinda decided on some changes so what you will have will be different from what my photos look like and i wasn’t actually able to make the sauce for this one but i will mention it.
1/2 tsp coconut oil or Ghee
1-2 chicken brests Sliced into strips
2/3 tsp mild paprika
1/4 tsp cumin powder
1/2 tsp garlic powder
2/3 sea salt +black pepper
1/2 diced cucumber
7 cherry tomatoes
4 sticks of celery
1 tin of sweet corn
1/2 tsp honey
zest 1/2 medium lime
2-3 tbs olive oil
4-5 thin sliced chillies
ok so the main bit here is the is how the chicken is done. nice and simply put all the spices in a bowl while you warm up the ghee in a frying pan. When ready mix the chicken into the powders try and cover all of it and have a well covered coating on each peace. place the chicken into the pan and pour any remaining spices over the cooking chicken and cook till done and set to cool down (do not place in the fridge to speed this up).
the salad is simple and follows the same rules as last time. sauce at the bottom then big chunky bits of salad to create a barrier, so your cucumbers tomatoes and celery. Then the smaller bits sweet corn i did put the avocado in here but my recommendation after testing this is to keep that till you open for the day it went very soft and mushy. then your meats should go next and lettuce last (i did it the wrong way round by mistake but still worked fine on this occasion)
the dressing is just a case of mixing all the ingredients together and deciding it up in the jars.
i really enjoyed this one and the chicken really did give some life to what is considered a dull dish by most people. next time i hope to have the dressing with it and maybe i will come back to this as well and adjust the post.
next week something a little unexpected and a little more for the vegetarians.