Butternut is one of my favourite vegetables and is exceptionally delicious in this recipe, since its grilled with olive oil, thyme and syrup. A combination of earthy and sweet. Have fun making it, and tell yourself it’s healthy!
4 Chicken thighs
1/2 Butternut (peeled and cut into cubes)
5 Large lettuce leaves (torn, not cut)
10 Baby Tomatoes (sliced in half)
1/4 Cucumber (thinly sliced)
1 Avocado (peeled and sliced)
1 Block Feta Cheese (the ones you get in the containers)
Cajun chicken spice
Lemon to taste (not too much, it will make this dressing very sour)
Slice your chicken thighs into long pieces. Fry in olive oil. Add the cajun chicken spice and salt. Fry the chicken till brown and tender. Remove and allow to cool.
Cook the butternut till partially done. Drain water and place on a baking tray. Drizzle olive oil, syrup and fresh thyme over the butternut. Grill the butternut till golden brown. Remove and allow to cool.
Here is the best part… the layering of the salad. Please allow yourself to be generous even though I stipulated amounts. It’s a salad after all!
Start with lettuce (sometimes you can add baby spinach, either is good and really tasty with the butternut). Add the cucumbers, tomatoes, olives, avocado, chicken, butternut, and feta cheese cut into blocks. Do drizzle the little sauce left from the chicken over the salad.
I like to add a handful of seeds, sunflower, pumpkin, and nuts. If you want radishes also go well with this salad… anything fresh goes.
Add the salad dressing over the individual portions. Serve with garlic bread.
This is a meal in itself. Please enjoy!!
This salad serves 2 with a little left over for a scuff tin (in South Africa, a scuff tin is a lunch box)