december twenty-six salad

december twenty-six salad

What to eat on Boxing Day…..

My favourite salads are the ones with a bunch of ingredients. They’re so exciting to eat. You never know what combination of textures and flavours you’re getting with each mouthful. Plus all of the colour makes them so beautiful. I love the feeling of excitement when I sit down to a colourful meal. No distractions, just me, my fork and my taste buds. This one was inspired by chicken roll leftover from Christmas lunch. It comes without exact measurements, as it really is just throwing things into a bowl. Just add more if you love the ingredient and less if not so much.

Difficulty: Uber easy
Serves: 1 main / 2 entrée
Prep time: 10 minutes
Cooking time: 5 minutes

1 cup diced roast chicken
½ ear of corn
large handful of spinach leaves
4 leaves kale (chopped)
2 tablespoons diced red capsicum
3 tbsp diced walnuts
2 tbsp diced fennel
1 tsp olive oil
½ tsp maple syrup
½ tsp dijon mustard or apple cider vinegar
salt to taste

Submerge the corn in a pot of water and bring to a boil. After the water begins to boil, cook for a further 3-4 minutes before removing from the heat and water. Remove the corn kernels from the cob by sliding a sharp knife between the two. In a large bowl, mix the corn kernels together with all other ingredients. Mix well to ensure the dressing is evenly dispersed. Transfer to a smaller bowl and enjoy without distraction.

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