Poached chicken and coleslaw salad

I’ve been back at work for around 6 weeks now, working 3 days per week in the office. Slowly but surely we are working out what is to be the new ‘normal’ – with the 3 days I’m in the office being referred to by the little members in our house as the “rush days”.

For these particular days, bags are packed and clothes are set out the night before, and I spend time preparing as much as I can for lunches over the weekend. I’m generally up at 4.30am to fit in a walk before the household wakes, then it is home to shower, make breakfast, feed the baby, throw smoothies at the biggest kids,   wrangle everyone into clothes and into the car – so that we can leave the house by 7.30am to get to the various daycare / school drop offs and (finally) head into work.

Yes “rush” would be an understatement.

So I’m sure that you can understand that by the third rush day everyone’s energy levels are starting to wane and tempers are running a little high. The kids (and I!) start to get a bit more cranky, and getting out of the house takes a little more gentle persuasion than on the first rush day.

Constant throughout this new ‘normal’, however, is our preference for easy and speedy midweek meals. Actually, not just a preference – a must. Something healthy and that is full of flavour, to keep our batteries recharged.

Take this poached chicken and coleslaw salad for instance. Pulled together with relative ease in no time at all.

I poached chicken breasts in chicken stock, with some peppercorns, ginger and garlic. Shredded then added to a coleslaw salad, made with mesculin, shredded purple cabbage, carrots, spring onions and a little corn I had leftover in the fridge. Dressed simply with sesame oil, soy and lemon juice, and finished with sliced red chilli and a good amount of coriander.

Easy, fuss-free and healthy. Not to mention SPEEDY – giving us more time to prepare for the rush day ahead.

Poached chicken and orange salad

I have, over the years, accumulated a few kitchen ‘gadgets’ that I would now not be without. My food processor and blender get a decent workout on a weekly (if not, daily, basis) and I am in love with my garlic press and citrus zester.

Recently I added a new gadget to my collection – a spiraliser! A gadget that is in no way ‘necessary’, as such, but one that is proving to be a great and interesting addition to the pantry. I’ve spiralised zucchini for pasta, carrots and sweet potatoes for salads, and on this particular occasion – pumpkin.

On the menu? A poached chicken salad with roasted carrots and broccoli, and spiralised pumpkin. Finished with orange slices, almonds and an orange / ginger dressing.

The recipe was inspired by one I found in a Donna Hay magazine, from memory. The chicken was poached in almond milk, garlic and ginger, which was interesting in itself (and reminded me just how simple yet delicious freshly poached chicken can be). I loved the addition of fruit to the salad too, which gave the dish a wonderfully light Summer feel.

Stay tuned for more spiralised salads I suspect!

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Poached chicken and orange salad
Course Salad
Servings
people
Ingredients
Course Salad
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 180C and line a baking tray with baking paper. Place the broccoli and carrot on the tray, and spray lightly with oil. Bake for 30 minutes or until golden brown.
  2. Place the chicken, almond milk, garlic and 1 tbs ginger in a small saucepan. Bring to a simmer, then reduce heat to low and cook for 15 minutes. Set aside to cool slightly, then transfer the chicken to a board and shred.
  3. Heat 1 tbs oil in a frypan over a medium heat. Cook the pumpkin for a few minutes, stirring, until just softened. Meanwhile, combine the orange juice, 1 tsp ginger and 1 tbs olive oil in a small bowl to make a dressing.
  4. Divide the baby spinach, roasted vegetables, chicken and orange among serving bowls. Top with flaked almonds, and drizzle with the orange ginger dressing, to taste.
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Green Chicken Curry Meatballs

My love of spicy foods has definitely grown and developed over the years. So much so that aside from a brief abstinence during my first pregnancy (when all spicy foods randomly lost their appeal) many of our dinners will include some sort of chilli or heat-inducing spice.

I’ve also been known to snack on carrots dipped in chilli sauce, but that’s a story for another day…

Needless to say,  a recipe for green chicken curry meatballs in a recent Taste magazine edition caught my attention. You can find the recipe here. 

The chicken meatballs were made using mince, coriander, ginger, garlic and spring onions. Lightly fried, then added to a spicy green curry mixture. Served with rice vermicelli noodles, bamboo shoots and spinach, and finished with some fresh coriander and cucumber (and a good amount of lime juice). Resulting in what can only be described as a rather tasty (and spicy!) mid-week meal.

What about you? What is your favourite curry?

Buffalo Chicken Salad with Healthy Ranch Dressing

There have been a lot of salads for dinner in the MCP kitchen of late, but the warmer weather brings with it my general craving for salads. Something cool and crunchy, with an added protein, and a nice homemade dressing – yes nice healthy end to the day when I don’t feel like turning the oven on.

This recipe for a Buffalo Chicken Salad that I came across here caught my attention. A spicy chicken, served on a bed of lettuce, carrots, celery and crunchy gala apples.But instead of going with a store-bought ranch dressing, I decided to make my own – with a couple healthy tweaks.

Greek yoghurt in place of mayonnaise, spiced up with garlic powder, mustard powder and a bunch of fresh herbs. And after playing around with the ingredients for a while, I soon had a blend that I will be sure to make again.

Tangy from the yoghurt, and packed with flavour owing to the fresh herbs, this is one versatile dressing! I think you could quite easily use it as a dip too – just add a little less water…

Healthy Ranch Dressing

  • 1 cup natural yogurt
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • a handful of chopped fresh herbs (I used parsley, chopped dill and basil)
  • salt & pepper to taste
  • 2 tbs water*
  1. Combine all ingredients with 1 tbs water. Add more water if you would like a thinner dressing (or keep it thicker if you are using it as a dip).
  2. Store in the fridge until ready to use.

Honey miso chicken meatballs

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Meatballs are one of those dishes that I really enjoy, but rarely make.  This is, until, a recipe captures my eye, or a particular craving strikes.

Both happened recently, when I saw a recipe for honey miso meatballs in Taste magazine . I knew I had half a container of miso paste in the fridge, and the flavour combination really appealed to me, so needless to say the dish was added to our weekly meal plan without hesitation.

img_8399 I relied on this recipe, but made a few changes along the way. I used chicken mince in place of turkey mince, and added  baby spinach leaves for some extra green.  I had a bag of frozen edamame in the freezer so there was no problem there (although I can never seem to stop myself from snacking on edamame before it is added to a meal…yum!)

The result? Delish!

I really enjoyed the new spin on an old favourite, and was left wondering why I had not gone with an ‘Asian’ style meatball before. The miso shone through, and I loved the sticky honey and ginger glaze.

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Even the kids jumped on board, and were more than happy to gobble up the leftovers the next day.

Well the meatballs and noodles, at least. The greens….yeah not so much.