Feijoa Salad

Autumn chicken salad with feijoa dressing

 

Dressing
2 feijoas, peeled and chopped
1 tablespoon olive oil
1 lime, juiced
1 teaspoon honey
pinch salt
black pepper, to taste
1 small chilli, finely chopped
Salad
spray oil
350g boneless skinless chicken breast
100g soba noodles
1 tablespoon olive oil
1 teaspoon honey
¼ teaspoon black pepper
4 cups cos lettuce, rinsed and roughly chopped
½ cup mango, diced
4 feijoas, peeled and sliced
½ cup avocado, diced
1 cup shelled edamame beans
4 small radishes, very thinly sliced
½ cup pomegranate seeds
1 tablespoon toasted sesame seeds, to garnish

 

Method: 

In a food processor blitz all dressing ingredients, except chilli, until smooth. Add chilli, stir and set aside.

Spray a heavy-based frying pan with oil and set over a medium heat. Place chicken in pan. Cover and cook for 10 minutes.

Meanwhile, in a large pot of boiling water, cook soba noodles for 6-8 minutes, until al dente.

In a bowl, whisk oil, honey and pepper to combine. Brush both sides of chicken with the mix and cook for a further 5 minutes, or until cooked through and juices run clear. Cover and set aside to rest.

Drain noodles. In a large bowl, combine noodles, lettuce, mango, feijoas, avocado, edamame and radishes. Top with sliced, cooked chicken and pomegranate. Garnish with sesame seeds. Drizzle over dressing and serve.

 SRC: https://www.healthyfood.com/healthy-recipes/autumn-chicken-salad-with-feijoa-dressing/

 

Feijoa, Walnut, and Caramelised Red Onion Salad

Ingredients: 1 red onion thinly sliced
1/2 c apple cider vinegar
2 tsp liquid sweetener eg coconut nectar/brown rice syrup
Large pinch sea salt
Balsamic Dressing (Makes 2C, use 1/2C)
1/2 c balsamic vinegar
1/2 c apple cider vinegar
1 tbsp coconut nectar/coconut sugar
1/2 shallot
2 cloves garlic
1/2 tsp sea salt
2 tbsp fresh herbs oregano, basil
1 c extra virgin olive oil

 

Method:

Brown rice: Rinse with water (or soak overnight), then cook with 1 1/2-2 c of boiling water for 25 minutes (you’ll only need 1 1/2 c if you’ve soaked overnight). Turn off the heat and leave the lid on for a further 5 minutes, then add the salt, stir, and take the lid off to slightly cool while finishing the rest of the salad (you may want to pour into on a flat plate to cool quickly, so it doesn’t wilt the salad when you mix).
Walnuts: Soak the walnuts for an hour in boiling water, or overnight in cool water. Put in a pan on low heat with coconut sugar and salt and lightly toast for 5 minutes until dry and crunchy. Set aside.
Caramelised Onions: Add the onions, vinegar, sweetener and salt to the pan, and heat gently for around 5 minutes, until all liquid has evaporated and the onions are caramelised and soft. Set aside.
Dressing: Blend all ingredients except the oil in a blender until smooth, then slowly add the oil while the blender is running on low to emulsify and thicken it.
Salad: Set some of the large butter crunch leaves down on each plate (if using). Mix the remaining greens eg rocket and sprouts with the brown rice, 3/4 of the walnuts, onions, and 1/2 c of the dressing, and split between 2 plates. Peel and quarter the feijoas and layer on top, then sprinkle with reserved walnuts, extra sprouts/herbs, and optional cashew parmesan or cashew cheese if desired.