What’s the first thing that comes to your mind when you hear the word “SALAD??”

Let’s discuss about this on the comments below.

Personally, salad” make me cringe, then all I think about after that is the color green full on my plate and not sure where to begin to fork. It makes me wonder where I get to draw the line with the 90% of  my carnivorous side. Do you remember when we were younger and our parents used to force us to eat our greens  because they were good for us especially the “mboga kali?” In my mother tongue that’s in Kalenjin we call them “Sochic and Sagek – Not sure of the spellings either, so feel free to correct me 🙂. I hated and still hate these types of kale. I don’t understand how people enjoy this. As some might call salad a healthy dish – which it is, but others like myself find salad as a “Joyless healthy dish“, but don’t get me wrong. It’s only Joyless on its own, but when you get to vamp/ boost it up with other ingredients such as meat or fruits like apples and other salad dressings just to add that flavorful taste, then you can woo me into the salad world comfortably but only on occasion basis.

This is why your curious mind is glued on my blog today. Thank you for stopping by -by the way. I am happy to share with you a way that I cope positively with my salad. Here we go:

Making “Butternut Harvest chicken Salad”

Prep time: 15 mins   Marinate time: 1 hour  Bake time: 35 mins  Total Time: 1 hour 50 mins

Serves: 2 people

MAIN INGREDIENTS:

  • 2 Boneless chicken breast
  • 4 lettuce leaves
  • 1 butternut – cut in half
  • Peanuts
  • 1 apple
  • Parmesan cheese – Garnish

Spices:

  • 1 – 2 tea spoons of Salt
  • 1/4 cup of brown vinegar
  • 1 tea spoon of garlic powder
  • 1 tea spoon of paprika
  • 1/2 tea spoon of cayenne chili powder
  • 4 Table spoons of honey
  • 4 Table spoons of mustard
  • 1/4 cup of vegetable cooking oil – Sunflower

Other tools:

  • A zip lock bag
  • Potato peeler
  • Oven -Baking

INSTRUCTIONS:

  1. Prepping the marinade – for the Chicken.

In a bowl, Mix together:  vegetable oil + mustard + honey + vinegar. Take your chicken breasts and place in a zip lock bag, pour in the marinade sauce – close the bag and massage the chicken for 30 sec. – Place in the fridge for 1 hour.

2. Prepping “Butternut”

Pre heat the over to 180 ° C. There is nothing that drives me crazy like peeling butternuts. “Did y’all know that butternuts are the most dangerous gourds??” They are big and super hard and probably a cut waiting to happen. Best and safest way to cut a butternut is first, cut of the top. Take a large but sharp knife and  find the middle part of the neck, while the other hand is holding down the round bottom part. Once that is done, tip the butternut upright and continue to cut the bottom part through. Peel it and try cut it into small quarters. Place then in a bowl, drizzle with oil and salt – you can add other spices.

3. Take out the chicken, pour out the marinade – place the chicken on an oiled baking tray and on one side, spread out the cubed butternut. Bake in the over for 30 to 35 mins till the gourds  {butternut} are toasted and soft.

4. Once baked – allow them to slightly cool as you prep the plate.

Final outcome:

At the bottom of the plate, assemble the lettuce leaves {After you massaged them with salt and vegetable oil} + the roasted butternut cubes + sliced baked chicken + Slices of apple + peanuts +garnished with Parmesan cheese.

Up close and personal with Bae!

Much Love,

Do follow me on my other social media platforms.

Facebook: @TastieDine

Twitter: @bcece2

Instagram: @tastiedine

LinkedIn: @MsBiwott

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

You Might Also Like

Enter Your Comments Here..