It’s salad season! Thousands of us are trying to get into shape to look great for our holidays or for weddings etc. It can be boring if you’re not sure what works well with a bowl of mixed leaves but there are so many salad variations that you need not worry. This is one of my favourites and is also very healthy at the same time. Why? Well it has ingredients that help detoxify your body, boost collagen in your skin to help make it look younger, lower blood sugar and cholesterol, stimulate the breakdown of fats and reduce fat storage and so much more so push aside those processed meals, don’t go out for lunch and eat foods containing ingredients high in fats, sugars and salt make your own lunch and live healthier lives whilst also saving some money in the process.
1 medium chicken breast
35g mixed leaves
2.5 – 3 tbs green lentils (cooked)
20g sundried tomatoes bite size pieces
10 -12 pitted Kalamata olives
Place a chicken breast on a piece of foil and fold over the edges so it’s like a tent. Place in a fan oven for 25-27 minutes at 200 degrees.
Remove from the heat and allow to cool a little so it doesn’t burn the salad leaves.
Wash the salad leaves and place on your plate / bowl.
Break up the feta and sprinkle this and the lentils over the leaves.
Throw in the sundried tomatoes and olives.
Slice the chicken and add this to the salad.