If I am going to cook something, I am a big fan of making it as quick and easy as possible. Call me lazy but this is actually probably one of the most overlooked factors in getting fit and losing weight. For those in the fitness and nutrition industry, we have a rule of thumb that the more meals an individual prepares, the greater their fat loss will be. So we want to make sure that they have fast efficient recipes that taste great. So when one of my colleagues over in the U.K. (check out Mark Cole's www.m10fitness.co.uk) sent me some of his food preparation secrets and recipes that he uses with his clients, I thought I would share one of his best recipes with you.
Speedy Chilli Chicken Salad
Preparation time: 10 minutes
Cooking skill level: very easy
Specific equipment needed:
1 small mixing bowl
1 jam jar to make the dressing Ingredients:
1 tbsp. of extra light mayonnaise
1 tsp. cayenne chilli powder
1 tsp. paprika
1 tsp. of died garlic powder
1 cold cooked chicken breast (preferably free-range organic) skin removed (100-150g)
300g salad leaves (or enough to line the bowl you are using)
100g / 3” cucumber (skinned and de-seeded) then medium-sliced 2 (3”) stalks of celery sliced to match the cucumbers
3 medium sized tomatoes cut into quarters
1 tsp. (5ml) lemon juice
3 tsp. (15ml) cold-pressed extra virgin olive oil a pinch of ground sea salt
1 tsp. (5g) ground flax seeds
1. In the mixing bowl put the mayonnaise and the spices (chilli pepper, paprika and garlic) and mix to a loose paste. Shred the chicken breast with your fingers into the mayonnaise mixture and mix together.
2. In a separate bowl place the salad leaves onto a plate/bowl and gradually build up the salad with the cucumber, celery and tomatoes.
3. Place the oil and the lemon juice in the jam jar, put the lid of the jam jar on shake to blend the oil and the lemon.
4. Dress the salad with the dressing and then place the chicken/mayonnaise mixture on top of the salad.
5. Sprinkle the ground flax seeds on the salad and serve.
Enjoy and make sure you check out Mark's website here. Also remember to let me know how it tastes below!
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