I think it’s safe to say that many of us make weight loss goals in January, I know I often do and then by the time February comes around, our over feasting (and perhaps for many if we’re being honest with ourselves- general gluttony) during Christmas, starts to feel rather distant and all our plans and good intentions start to fade.
To me, February starts to show a bit more promise that brighter, warmer days are around the corner and that next month heralds the glorious season of Spring, hurrah!
To keep you on track with those aspirations of healthy living, here is a recipe that will satisfy your every desire. An easy hearty salad that feels light, but has lots of protein that will help to keep you fuller for longer.
My husband and I love this salad, there is a sweetness which the mango, beetroot and dressing brings to the bowl, but the peppery Rocket and distinctive taste of the watercress, cuts through the sweetness. The succulent chicken in its marinade and tomatoes, lift the salad, and the Black beans add to the hearty nature of this dish.
I promise you, you will not be disappointed!
This recipe serves 2
Ingredients
1 bag of spinach, watercress and Rocket leaves
1 ripe mango cubed
A handful of cherry tomatoes halved
4-6 whole baby beetroot cubed
200g Black beans
1 chicken breast sliced in half lengthways
For the dressing:
3 tbsp Olive Oil
2 tbsp Honey
Juice of 1 large lemon or 1 ½ small lemons
(or add the lemon juice and honey to taste)
Method
First of all you want to make the dressing, this doubles up as the marinade for the chicken. In a hot frying pan, I like to use my griddle pan, pour half of the dressing into the pan and let it heat through, once slightly bubbling, place your chicken onto the marinade and cook at a high heat on both sides; the lemon will cut through the chicken beautifully and help the chicken to become succulent.
Secondly you assemble your salad. Just simply toss all the ingredients together and once the chicken is done, I like to slice it up into relatively thin strips and quickly place them back in the hot pan just to cover each strip in the marinade and let it caramelise for a few seconds. Sprinkle your strips onto the salad.
Pour your remaining salad dressing over as desired
Sprinkle with a a few coriander leaves to garnish, this is optional
Enjoy!
If you have enjoyed viewing or even better, making this recipe, then why not give it a like and a share!
