Phew! Salad Days Are Here Again

I know for some of us the temperatures are soaring and the thought of spending time in a baking hot kitchen is just too much. Many of my US followers are reporting steaming hot temperatures. During these times I fall back on the BBQ for cooking main meals outside and serving deli fare for lighter lunches. This is a salad that we had yesterday – it can be prepared and tossed together for serving in under 10 minutes so there’s no need to mop the brow! I used

some ready-cooked chicken leftover from the grill and livened up the mix with some warm Indian spices, you could use any pre-cooked type of your fancy. It worked amazingly well with the crisp and sweet crunch of the carrot and the peppery flavour of the watercress/arugula and rocket leaves. The yogurt dressing flavoured with fresh mint kept it light and low fat. It’s a simple affair but all the better for that. It won’t hang around for sure.

INDIAN CHICKEN AND CARROT SALAD

Ingredients

METRIC/US

200 g/7 oz skinless and boneless cooked chicken, shredded

1 large carrot, grated

1 tbsp toasted flaked almonds

1 tbsp sultanas/seedless white raisins

2 handfuls watercress/arugula, rocket and spinach salad leaves

1/2 tsp ground cumin

1/2 tsp ground coriander/cilantro

3 tbsp fat-free natural yogurt

1 tbsp chopped fresh mint