Chicken dukkah salad – gluten free, grain free, dairy free and clean.
Even though Summer is officially over, the weather is still pleasantly warm (or hot some days) and lighter meals are still eaten, so I thought I’d sneak in another salad recipe with some optional add-ins.
Remember the pistachio dukkah recipe I posted 2 weeks ago? Here’s where you can use those delicious flavours to spice up your salad. I’ve used fairly wide strips of chicken – more so for presentation purposes, however you can slice the chicken into thinner strips if you want and then dip them into the dukkah mix. You don’t even have to flatten the chicken strips if you don’t want. It all depends on what your personal preference is.
With the dukkah mix, just take some out and place in a separate bowl so you can dip your chicken into it. If you need more, just add some more into the bowl. There’s plenty of dukkah there to last through a few meals.
Why this is so good for you
Free range chicken is hormone free, chemical free, antibiotic free, higher in omega 3 than regular chicken, and richer in taste. Great for muscle growth and development, keeps bones strong, boost the immune system, lowers the risk of developing arthritis, helps soothe pms symptoms, helps to regulate testosterone levels in men, and reduces the risk of heart attack.
Quinoa reduces inflammation, relieves constipation, helps increase brain function, aids in tissue growth and repair, helps to alleviate migraines, helps reduce type 2 diabetes, reduces the risk of cardiovascular disease, type 2 diabetes, high blood pressure and colon cancer.
Lettuce prevents heart disease, helps prevent anemia, helps regulate bowel movement, helps relieve insomnia and reduces risk of neural tube defects in pregnant women.
Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, reduce the risk of gastric ulcers, help fight asthma, chronic bronchitis, hay fever, diabetes, inhibit stomach cancer and detoxify the body from heavy metals.
Zucchini lowers blood pressure, helps prevent cancer, helps prevent the development of asthma, osteoarthritis and rheumatoid arthritis; reduces the risk of heart attack and stroke, promotes healthy skin and proper wound healing.
Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.
Sesame seeds (from tahini) protect the liver, help relieve rheumatoid arthritis, lower blood pressure, help prevent colon cancer, improve bone health and strengthen the immune system.
Olive oil helps prevent breast cancer, heart disease, lowers blood pressure, reduces the risk of diabetes, reduces the risk of rheumatoid arthritis and osteoporosis, helps prevent strokes and reduces risk of depression.
Lemon promotes heart health, maintains blood pressure levels, lowers bad cholesterol, reduces risk of heart disease and high blood pressure, helps prevent skin, colon and breast cancer, helps prevent osteoarthritis, inflammatory polyarthritis, bone fractures and osteoporosis, helps treat sore throat, flu, cold and similar infections, encourages healthy bowel movements and improves oral health.
Apple cider vinegar fights diabetes, aids digestion, reduces the risk of heart diseases, aids in weight loss, helps relieve upset stomach, boosts energy, helps the body detox and helps alleviate sinus infection, sore throats and headache.
Garlic has antibacterial, antiviral, antifungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lower the risk of most types of cancer.
Parsley freshens breath, inhibits tumour formation, reduces risk of colon cancer, cervical cancer, diabetes and asthma, fights against osteoarthritis and rheumatoid arthritis, helps prevent recurrent ear infections or colds, reduces severity of asthma
Dukkah (see my recipe here)
Enjoy the rest of this beautifully sunny weekend!
Love, Tash x
- 1/2 cup uncooked quinoa
- 2 free range chicken breasts
- Olive oil (for coating chicken in and cooking)
- Dukkah, to dip chicken in recipe here
- 2 medium zucchini, sliced
- 250 grams (1 punnet) cherry tomatoes, halved
- 160 grams mixed lettuce leaves
- 1/2 red onion, sliced into rings
- Chopped flat leaf parsley
- Lemon wedges, to serve
- Cooked sliced red capsicum strips
- Handful each of cooked chickpeas.
- 1/2 cup tahini (sesame seed paste)
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 clove garlic, cut in half
- 1/2 teaspoon freshly ground sea salt
- A few grinds cracked black pepper
- 1/2 - 1 cup water (depending on how thin you want your dressing)
- Cook quinoa according to packet directions.
- Meanwhile, slice chicken into strips. (Optional: Flatten strips with a mallet and slice in half to make thinner strips)
- Rub olive oil onto chicken strips and dip strips into dukkah mixture.
- Heat a large frying pan with oil and fry strips till golden. Remove strips from pan. Chill.
- Using same pan, add the cooked quinoa and stir, incorporating the left over dukkah mixture from the cooked chicken. Season with salt and pepper. Chill.
- Pan fry zucchini. Chill.
- Place all ingredients in a mini food processor or blender and blitz till creamy.
- If you find your mixture is quite thick, add more water to thin it out to desired consistency,
- Place lettuce leaves on plate followed by quinoa mix, zucchini, cherry tomatoes, any add-ons and onion rings.
- Lightly drizzle dressing over.
- Top with chicken strips and sprinkle over the parsley.
- Add a squeeze of lemon if desired.