Summer Salad Recipes

As the weather warms up, nobody wants to be slaving away over a hot stove. Try these easy summer salad recipes for a quick lunch or speedy dinner idea!

BLACKENED CHICKEN FIESTA SALAD

TOTAL TIME: 25 minutes Serves 4

INGREDIENTS:

For the Fiesta Salad:

• 2 cloves garlic, minced
• 3 tbsp fresh lime juice
• 1 teaspoon extra virgin olive
• 1 tsp cumin
• pinch crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 400g can chickpeas, rinsed and drained
• 1 cup fresh cooked corn (from 1 large ear)
• 1 cup cherry tomatoes, quartered
• 1/4 cup minced red onion, finely diced
• 1/4 cup coriander, chopped
• 1 small avocado

For the chicken:

• 4 boneless, skinless chicken breasts
• olive oil spray
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder

DIRECTIONS:

1. Preheat oven to 180C.
2. In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
3. Add the chickpeas, corn, tomato, onion and coriander; mix well.
4. Heat a large frying pan over high heat for 5 minutes until it is smoking hot.
5. Mix together the paprika, cayenne, cumin, thyme, and garlic powder. Spray the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
6. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Transfer to the oven and bake until no longer pink in the center and the juices run clear, about 8 to 10 minutes. Slice chicken.
7. When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.

Recipe from skinnytaste.com and endorsed by our very own dietitian Cassandra Stuchbery

PROTEIN EGG AND QUINOA SALAD JARS

TOTAL TIME: 25 minutes Serves 2

A protein-packed meatless salad in a jar made with quinoa, lentils, cherry tomatoes, rocket, avocado and hard boiled eggs are perfect to pack for work, the beach, picnics, or anywhere you need a portable lunch on-the-go!

INGREDIENTS:

• 1/2 large lemon
• 4 teaspoons olive oil
• 1/4 tsp salt
• black pepper
• 1/2 small avocado
• 1/2 cup tinned lentils
• 1/2 cup cooked quinoa
• 1/2 cup halved cherry tomatoes
• 2 cups rocket
• 2 large eggs, hard boiled

DIRECTIONS:

Whisk the lemon juice, olive oil and pepper in a small bowl and divide in 2x 500mL mason jars. In this order, layer the avocado, lentils, quinoa, tomatoes, rocket and egg dividing equally. Close jar and refrigerate for up to 2 days. To eat, shake well and pour onto a plate and eat!

Recipe from skinnytaste.com and endorsed by our very own dietitian Cassandra Stuchbery