Recipe Description
The ‘Eat Fresh Eat Clean’ series:
Baked Chicken Salad – a simple yet versatile salad recipe. Put your own twist to the seasoning and pair it with your favorite salad dressing. You may also grill or pan-fried the chicken.
Corned Beef Salad with Quinoa – This Salad is delicious, feature superfoods, healthy and simple to prepare.
Pita Bread Pocket – Always on the go? Prepare this pita bread pocket that can be enjoyed quickly and easily.
Recipe Ingredient
- For Baked Chicken Salad
- 400g chicken fillet
- 230g Tesco Eat Fresh Salad
- Roasted Sesame Dressing
- Salt
- Pepper
- For Corned Beef Salad with Quinoa
- 1/2 can corned beef
- 1 cup quinoa
- 1/2 bag edamame
- 100g frozen corn
- Black sesame for garnishing
- Water
- For Pita Beef Pocket
- 230g Tesco Eat Fresh Salad
- 1/2 can corned beef
- 6 edamame, pitted
- 100g frozen corn
- 3 pita bread
- Roasted Sesame Dressing
Instructions
- Season chicken fillet with salt and pepper. You may add your own herbs and seasoning to your taste. Baked in pre-heated oven at 200C for 15 to 20 mins.
- Serve with salad and roasted sesame dressing.
- Boil 1 cup of quinoa till ready. Quinoa may be boiled and treated just like rice. Remove and cool.
- Put edamame in boiling water and boil for 5 mins. Strain and remove peas from pod.
- Blanch corn in boiling water for 1 min. Remove and cool.
- Stir fry 1/3 or half can of corned beef till fragrant.
- Assemble all ingredients together with a bed of Eat Fresh salad greens, garnish and enjoy!
- Boil water and cook frozen corn and edamame according to packaging.
- Saute the corned beef on low to medium heat for 2 minutes.
- To assemble, cut pita bread in half to reveal the pocket. Stuff in salad, cooked corned beef, edamame and corn.
- Serve with roasted sesame dressing.
For Baked Chicken Salad
For Corned Beef Salad with Quinoa
For Pita Beef Pocket
