Chinese Chicken Salad

Such a simple recipe for when you're peckish and don't want to wait.

- 2 boneless chicken breasts, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 4 cups shredded romaine lettuce
- 1 cup shredded red cabbage
- 1/3 cup grated carrot
- 1/4 cup sugar snap beans
- 1 shallot, thinly sliced
- 1/4 cup egg noodles
- 1/4 cup sliced almonds
VINAIGRETTE:
- 1/4 cup + 2 tablespoons rice wine vinegar
- 1 clove garlic, minced
- 1 tablespoon sugar
- 1 teaspoon minced ginger
- 1 teaspoon soy sauce
- 1 tablespoon sesame oil

1. For the vinaigrette: Whisk all vinaigrette ingredients together and set aside.

2. In a large zip lock bag, combine the chicken, soy sauce, sesame oil and pepper together. Marinate the chicken for at least 30 minutes, turning occasionally.

3. Cook until chicken is cooked thoroughly.

4. Assemble the salad by putting the lettuce in a large bowl. Top with cabbage, carrot, beans, shallot and the cooked chicken.

5. Pour over the vinaigrette and mix well. Serve with noodles and nuts. 

A Trio of Bruschetta

I find bruschetta to be quite a simple starter, but it also makes a great snack as well. In the warmer seasons, it is nice and refreshing. When I make bruschetta, I like to take the seeds out because I don't like the seeds of the tomatoes. 

*my measurements aren't accurate in bruschetta as I go by taste.*

*all the bruschetta has the same method... just throw it altogether and toss. Serve on grilled bread*

1.

Bruschetta Greca:

- 3 tomatoes

- 1 tsp garlic

- a few olives (to your liking) , sliced thin

- a little bit of feta cheese (to your liking) cubed small

- a few leaves of oregano, chopped fine

- a squeeze of lemon juice

- a spash of olive oil

- some salt and pepper

2. 

Bruschetta al Pomodoro:

- 3 tomatoes

- some red onion

- 1 tsp garlic

- a few leaves of basil, chopped fine

- some salt and pepper

- a splash of olive oil

3.

Bruschetta Messicana:

- 3 tomatoes

- some red onion

- some jalapeno chilli finely chopped

- a squeeze of lime juice

- a splash of olive oil

- some salt

Lebanese Bread Salad

- 1 bunch parsley, finely chopped
- 1 bunch mint, finely chopped

- 1 bunch radishes, diced                    
- 3 cucumbers, seeds removed, diced
- 5 tomatoes, seeds removed, diced
- 2 red capsicums, diced
- 1/2 cup olive oil
- 1/2 cup lemon juice
- salt and pepper to taste
- Lebanese bread to serve

1. Chop up all vegetables and mint and parsley and toss altogether.

2. Make dressing by combining lemon juice and olive together in a small bowl and add salt and pepper to taste.

3. Serve with Lebanese bread that has been fried crisp. 

Quinoa Salad

I had never seen, let alone even heard of quinoa in my life. Shopping with mum, I saw a packet of it in the healthy section in the supermarket, so I looked for a recipe to try with it. I find there isn't much taste, but I like the texture of it.

DRESSING:

- 1 1/2 tablespoons olive oil

- 2 tablespoons white wine vinegar               
- salt and pepper to taste

SALAD:
- 1/2 cup dry quinoa
- 1 cup cherry tomatoes, chopped
- 1 cup can corn
- lime juice and salt and pepper to taste

1. Whisk all the dressing ingredients together.

2. Cook quinoa according to the packet directions. Cool slightly.

3. Mix the corn and tomatoes together in a bowl. Add the quinoa and dressing. Squeeze the lime juice on top and season woth salt and pepper to taste.