Potato Salad

I'm a bit of a food snob, and one of the things I can't handle is mayonnaisey salads, specially when they are not fresh! So I don't like mayonnaisey potato salad either, and today I'm sharing my potato salad with you.

What you need:
150g Streaky Bacon {cut into pieces}
about 500g Baby Potatoes
a medium Onion {sliced}
half a cup of Spring onions {chopped}

Dressing:
3 tablespoon Wholegrain mustard
1/4 cup Olive oil
1/4 cup Balsamic Vinegar
2 tablespoons Lemon juice
2 tablespoon Honey

Boil the potatoes until soft {if you like, you can serve them cut in half in the salad then they absorb the dressing nicely}.
On a medium heat fry the onions in a frying pan until golden brown, then add to the potatoes.
Cut the bacon in to pieces and fry until brown and crispy, drain on a piece of towelling for a few minutes, then add to the potatoes.

Mix the dressing ingredients well, pour over the potatoes and mix in.

Cover and leave to stand until ready to serve.  Then chop some spring onions over the salad and mix through before serving.

I love this with a braai {barbeque} in the summer.

Honey and Mustard dressing {Creamy}

A creamy dressing perfect for a chicken salad.

What you need:
5 Tbs Mayonnaise
5 Tbs low fat Bulgarian Yoghurt
2 tps honey
2 tps whole grain mustard
Salt to taste

Mix all ingredients.  Put in fridge for about 30 min before serving.
{Best made before you start with the salad}

Curried Chicken salad

It is a gorgeous winters day in Cape Town today, it almost feels like spring is here.  

I've been craving salads for a while {yes, I do crave salads} so with this lovely weather I took the chance to make my chicken salad with apple's and walnuts. 

A great summer salad and perfect lunch time meal with homemade bread.

What you need: {for 4 people}

4 Chicken breasts

2 Granny Smith apples

100g Walnuts

3 tsp Mild curry

1 tsp Tumeric

half tsp Salt

Bag of mixed leaves to fill base of serving platter {rocket; watercress; baby spinach}

Rub the chicken breasts with the Mild curry powder.  Add the tumeric, left over curry and salt to about 750ml boiling water  in a sauce pan and bring to boil, and add the chicken {chicken should be covered with the water}.  Allow to simmer until chicken breasts are cooked.

Remove from the water and allow to drain while roasting the walnuts in a dry pan {if your walnuts are not yet roasted, if they are don't roast again} 

Half the apples and slice each half in thin slices {Removing the pips and the hard part in the middle}

Pull the Chicken apart with a fork.

Cover serving platter with mixed leaves.  Then add apples, chicken and nuts.

Serve immediately.  

{A creamy honey and mustard dressing is lovely with this salad. } 

sticky chicken strips {for salad or wrap}

Sweet sticky chicken strips... perfect for a salad or for in a wrap.  

What you need: 
4 Tablespoon honey
4 Tablespoon brown sugar
2 Tablespoon soy sauce
2 Tablespoon lemon juice
1 Tablespoon finely chopped onion
1 teaspoon garlic crushed
1 teaspoon ginger crushed
pinch of chilli powder/half a teaspoon of fresh chilli
half a cup sesame seeds
about 300g mini chicken breasts or chicken breasts cut in smaller strips

How to do it: 
Mix together the honey, sugar, garlic, soy sauce, ginger, lemon, onion, and the pinch of chilli. 

Stir until the brown sugar has dissolved. Then add the chicken to the mixture and allow to marinate for 2 hours plus.  Then before you fry the chicken strips in the pan, dip it into a bowl of sesame seeds {make sure the pan is not too hot, or you might burn the chicken}.  Fry until done, and put on a plate to cool down slightly.

Then add to a salad, or a wrap.

You can take the marinade that is left, reduce it a bit, let it cool down and drizzle over the salad as a dressing.