Photo: Property of The Thrifty Crafter A Bargain Shopper’s Guide to Expressing Creativity This months website review is on one of my three favorite go to craft sites: The Thrifty Crafter. The thrifty Crafter offers tantalizing recipes like Halibut and Chickpea Salad or a Sweetharts […]
Herbed boiled potatoes is a family favorite. We often serve them on Valentine’s Day, Easter and other special occasions. This version of red potatoes transforms the ordinary boiled or baked potato into something spectacular that your guests will really enjoy. Potatoes can be very tricky […]
Sometime ago a friend of mine and I were discussing the cons of eating healthy. We both agreed that every now and then after eating perfect portions of lean proteins, limited carbs and a staple of fresh fruits and veggies we craved a hefty steak with a baked potato to fill us up. Something to sink our teeth into. I side with the fact that eating healthy does not have to be bland and taste like cardboard diet food. But rather there are some recipes that when I eat them I feel completely satisfied. Balsamic chicken with avocado and radish salad is one of those meals. I savor every bite contemplating never having to take another morsel of forbidden delectables.
Source: The Good Mood Food Blog
2 chicken breasts
4-5 small radishes, sliced
A handfull of lettuce leaves
1 red onion, cut in half and sliced wafer thin
1 small garlic clove, peeled and minced
1 tsp of wholegrain mustard
2 tbsp Balsamic vinegar, divided
6 tbsp extra virgin olive oil, divided
1 lemon, halved
Pinch coarse sea salt and freshly ground black peppercorns
Place chicken in a zip loc baggy. Pour in 1 tablespoon Balsamic vinegar, 3 tablespoons olive oil, the juice of half a lemon, and a pinch of black pepper, seal and give a good shake!
In a jar or bowl, combine, 1 tablespoon Balsamic vinegar, 3 tablespoons olive oil, garlic, mustard, and salt. Whisk or shake to combine, set aside.
Place a good handful of lettuce leaves on each plate, and scatter with the red onion.
Slice the Avocado in half and remove the stone, spoon out the green flesh and slice into thin strips, arrange on top of the salad. Add the raddishes.
Heat a large frying pan till just before it begins smoking and place the breasts on, there is no need for extra oil. Cook for approx 3-5 Minutes each side, remove from the heat, let it rest. Slice into thin strips. Arrange on top of the avocado. Drizzle the dressing over the salad. Serve immediately.