I know what you’re thinking… ‘salad isn’t a recipe!’ and years ago I would’ve agreed with you. The weather is slowly starting to improve so I’m really craving a good salad but I find so often these days salad falls into one of two categories:
- A bowl of unsatisfying leaves topped with a couple of pieces of chicken and a bit of cucumber and tomato… hardly life changing stuff is it?
- A bowl of something posing as a healthy option, packed with pastas, sauces etc, which is actually very high in calories, full of carbohydrates and lacking in protein – again not ideal for anyone looking for a balanced lunchtime meal which can help them stay alert and full until dinner (or at least until afternoon snacktime!)
In Central London now it is much easier to locate a salad which has real substance, tastes good and is made of good quality whole foods. But if, like me, you don’t work around these fancy eateries it can be really difficult to find a substantial lunch on the go. Supermarket and chain store salads really don’t do it for me due to falling into one of the above categories, but it is possible for salads to be both healthy AND filling.
Many of the London based salad shops offer a make-your-own service so you can pick and choose your protein source and other salad fillings, this salad was inspired by a combination I had a few weeks ago and made such a satisfying meal.
1 chicken breast
1 medium sweet potato
Large handful of chopped romaine lettuce
Large handful of spinach
1/2 small avocado
1 heaped tablespoon pomegranate seeds
Coriander (it’s up to you how much)
Olive Oil (1 tbsp for roasting veggies and an extra 1/2 tbsp or so to dress the salad)
Salt and Pepper
1 tsp cumin
- Set your oven to 200 degrees and chop the sweet potato into small chunks, place in a baking tray and add cumin, seasoning and the olive oil. Mix everything together until well coated, spread the sweet potatoes so they don’t overlap on the tray and pop in the oven for 25 minutes
- When the 25 minutes is up, remove the baking tray and shift the sweet potato to one side so you can add the chicken. Slice the chicken into strips and add to the baking tray, season with salt and pepper. Return the tray to the oven for a further 15 minutes.
- To prepare the rest of the salad, wash and dry the lettuce and spinach, then pile on your plate with chopped avocado and pomegranate seeds
- Remove the tray from the oven and add the chicken and sweet potato to the plate
- Sprinkle over as much coriander as you’d like, and enjoy!
Of course this salad can also be made ahead of time if you wish, and you can even roast a big batch of sweet potatoes at the weekend and use for lunches throughout the week which would save loads of preparation time!
Let me know if you try it, what’s your favourite salad combination?