When we lived in Roxby Downs (a tiny mining community in the middle of South Australia), options for going out to dinner were fairly limited, and things I could eat on the menu were limited even further still by our diet.
There was one place we went to fairly regularly as a family, Chives, and their menu had two items I could choose from; steak and veggies or a warm chicken salad. Although very basic, that salad was really tasty and I always looked forward to it!
Since we’ve been back in Perth it is something I have made regularly on our warm weather menu. It feels a bit wrong for adding a ‘recipe’ for something so very simple but I love that it shows that you can have fresh, healthy, tasty, filling and simple meals that are allergy friendly.
- 2 cups baby spinach
- 1 carrot
- 1/2 cucumber
- a dozen cherry tomatoes
- a couple of preserved baby beets
- cooked chicken
- 1 avocado (quite ripe and soft)
- 1 tsp olive oil
- 2 tbsp balsamic vinegar
- pinch salt
Divide the spinach between 2 bowls.
Very finely julienne the carrot and cucumber (I did this with a sharp toothed peeler) then place on top of spinach.
Halve the tomatoes and dice the beets then add to bowls.
Warm the chicken (use the amount you desire – we did about 120g per bowl) and add to the salad.
Top with sliced avocado.
Mix together the oil, vinegar and salt then pour half over the top of each salad.
Enjoy straight away.