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Alkalizing Salad with Chicken by Jess Sepel

Posted on 01 October 2014

Alkalising Salad with Chicken by Jess Sepel

What you need:

  • ¼ avocado
  • Large handful of spinach leaves
  • 3 asparagus stalks
  • 2 broccolini stalks or 2 florets of broccoli
  • Handful of frozen peas
  • 8 green beans or snow peas
  • Good handful of any herbs (I use; continental parsley, mint, dill and coriander)
  • Handful of green spouts
  • 100-150g of chicken breast fillet
  • 2 tbsp. silvered or flaked almonds
  • 2 tbsp. good quality feta (optional)
  • ½ tbsp. coconut oil
  • 1 tbsp. olive oil
  • 3 tbs of Zatar spice
  • 2 tbsp. of Apple Cider Vinegar
  • Himalayan pink rock salt and a good quality pepper

 What to do:

  1. If your chicken breasts are quite thick, I would use a sharp knife and cut open the flap and then divide it into two pieces.
  2. On a large plate, put the zatar spice. Place the breasts on top and evenly coat both sides.
  3. In a non-stick melt the coconut oil once the pan is hot place both chicken breasts. (Doesn’t matter which side first)
  4. Cook evenly on both sides for 6 minutes, let it rest once cooked.
  5. In a saucepan place boiling water, then if you have a colander that sits nicely on the pot place the asparagus, broccolini, beans, snow peas and steam for 3-4 minutes. If you don’t have access to a colander, boiling it in a pot will work fine.
  6. After 4 minutes, add the frozen peas and let it steam for another minute, then drain.
  7. In a medium size bowl add the spinach, sprouts, herbs (roughly chopped), avocado, almonds and feta.
  8. Roughly chop the steam ingredients, and add to the bowl.
  9. Thinly slice the cooked Zatar chicken and mix with the salad.
  10. Dress the salad with olive oil, apple cider vinegar and season to taste.

Enjoy Xx

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