Friday night left overs

Tangy chicken salad with lime dressing 

After a morning spent walking and shopping with our little bundle of love there’s something to be said about coming home to a Saturday afternoon lunch. It’s become some what of a little tradition in our household. . . So, what to do with the delicious left overs from Friday night’s Shabbat meal? Here are two salads my hubby and I made that make use of that famous Friday night roast chicken. The first is adapted from the wonderful Super Charged Food by Lee Holmes. The original recipe calls for activated almonds but being a lazy Saturday afternoon we replaced them with regular almonds and the dish was still delicious.

Ingredients
1/2 a yellow capsicum
50g of activated sea salt and vinegar almonds (or regular ones)
2 celery stalks
40g sliced sun-dried tomatoes
1 Lebanese cucumber diced
1 avocado diced
200g oven roast chicken
Dressing
1 tablespoon apple cider vinegar
1 tablespoon lime juice
1 teaspoon lime zest
1 tablespoon olive oil

Directions
Simply mix the salad ingredients together in a serving bowl then in a separate small mixing bowl whisk the dressing ingredients together and spoon over the salad. xx

Quinoa roast chicken and green grape salad

This second salad worked perfectly along side the first. The quinoa is an excellent filler that leaves you feeling content but never too full while the grapes add that sweet burst of flavor.

Ingredients
1 cup cooked quinoa
1/2 red onion finely chopped and caramelized
Handful of green grapes sliced
Handful of parsley finely chopped
200g roast chicken breast diced
Dressing
1 tablespoon olive oil
1 tablespoon rice vinegar
1 heaped tablespoon Dijon mustard
1 teaspoon palm sugar
1/2 lemon juiced
1 teaspoon lemon rind
salt and pepper to taste

Directions
Combine the salad ingredients in a serving bowl and mix together. Combine the dressing ingredients in a small mixing bowl and whisk until a thick creamy paste forms. Pour the dressing over the salad and mix thoroughly. xx