Niki’s Spiralised Golden Chicken Salad

2016, Healthy, Super Quick

tuer full

Happy April all!

With the arrival of Spring I wanted to share a fun and delicious way to have your chicken salad. With a few simple spices and techniques you can jazz up this classic dish and make it your own. What I love about this dish is that it can be as hearty or light as you wish, versatility is key in our busy lives afterall. Turmeric is quite simply one of the best spices I have ever used in my cooking and I’m delighted to share all of its benefits with you. From having anti-inflammatory properties to being a punchy antioxidant, I can’t recommend turmeric enough to you. Aside from all the nutritional benefits turmeric contains, it also adds this wonderfully golden tinge to your meats and sauces. Spiralising is also another technique I have come to love because it adds another dimension to cooking. You can get a spiralizer for a very reasonable price nowadays so you can incorporate it into your day to day cooking as it’s also quite a handy tool to have for quick Courgetti too. All you need for my spiralised golden chicken salad is:

 

For 2 people:

2 free range skinless and boneless chicken breasts

1 teaspoon of black sesame seeds

1/2 teaspoon of turmeric

½ teaspoon of Himalayan salt

2 tablespoons of olive/avocado oil

2 carrots, spiralised

1 beetroot, spiralised

A handful of baby kale

A small handful of alfalfa sprouts

 

Firstly, heat your shallow pan over a medium high heat and pop in your chicken breasts. Pop in all of your seasoning and turn the heat down. Let the chicken cook for a further 10 minutes with the lid on and then turn the heat off and allow to cool. Then assemble your salad however you wish and making sure your chicken is cold so it doesn’t wilt the baby kale. Finish off with a scattering of your black sesame seeds and enjoy!

 

Happy Baking!

 

Niki

 

Niki’s Prawn Laksa

2015, Healthy, International, nikibakes.co.uk, Savoury, Super Quick, Winter

prawnsss

Let me take you to Asia with my Laksa…The creaminess of the coconut milk and the citrus notes from the lime and lemongrass are truly uplifting for the soul. My Laksa provides comfort without all the calories or bad fats that you may find in other Laksa dishes. Why not give it a go? It literally takes no more than 15 minutes. Read on…

All you need is:

300g of raw king prawns (please source as locally as you can)
250g of rice noodles or pad Thai noodles

For the Laksa paste:

1 can of coconut milk (standard 400g)
1 lemongrass stalk
2 garlic gloves
1 medium onion
2 tablespoons of turmeric
1 tablespoon of ginger
1 small handful of chives (for garnishing)
1 tablespoon of tamari or soy sauce
1 tablespoon of fish sauce (optional)
1 tablespoon of peanut butter (natural and unsalted please)
1 tablespoon of coconut oil

Simply blitz all of your Laksa paste ingredients until a smooth consistency forms. Heat up your deep wok and add your coconut milk, simmer gently and mix in your Laksa paste thoroughly, you may use a whisk if this would be helpful. After a couple of minutes your kitchen will be captivated with the smells of lemongrass and ginger, truly comforting. Finally, pop in your prawns and cook for a couple of minutes and once they are pink and cooked through, add your noodles and stir occasionally until softened and incorporated. Serve immediately and garnish with your chives…and enjoy!

Happy Baking!

Niki