I am firmly back in reality, after a weekend of rest, recuperation and frenzied Christmas shopping.
So just in time for the end of the day, my Salad Monday post today is also a bit of a #saddesklunch.
See its lying a bit forlorn in front of my keyboard, ready for me to absently shove down my throat while I feverishly surf fashion blogs.
Could I have made that any sadder? Yes, yes I could have.
But as you can see, this is not a sad salad. This was yummy and filled with nutritious things.
The other nice thing about this salad was that I made it without even really thinking. I just wanted something quick and simple and I wanted to use cheap and easy to find vegetables. Make it the next time you need a no-brainer meal.
It is guaranteed to satisfy.
1 chicken thigh
Rind and juice of ½ a lemon
½ tsp dried thyme
2 cloves garlic, minced/crushed
1 Tbsp olive oil
Pinch of salt
4 Tbsps extra-virgin olive oil
1 Tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced/crushed
¼ tsp ground black pepper
Pinch of salt
½ cup cooked quinoa
1 packet of baby spinach, washed and dried
2 Japanese cucumbers, chopped
2 red or yellow peppers, diced
22 baby tomatoes, halved, this is only because I am sometimes super OCD and occasionally have to eat things in prime numbers – don’t ask
Marinate the chicken thigh with the rind of the juice of the lemon, dried thyme, minced garlic, 1 Tbsp olive oil and pinch of salt.
Ideally let it sit in the fridge for an hour to a whole day.
When ready to eat, bake in the oven at 175C/350F for 30 to 40 minutes, flipping once in the middle.
Check if done by cutting the meat in half, it should not be pink.
Cut into cubes.
Whisk all the dressing ingredients together in a bowl.
Divide the salad ingredients and chopped chicken into two bowls.
Drizzle evenly with the vinaigrette.