Smoked Chicken Burrito B...
2021-08-31
Lunch meals don’t have to be boring! Jazz up lunch time with a healthy, fi...
Smoked Chicken 3 Ways
Prep 5 - 15 mins
Cooking 2 mins
Serves 1
Turn convenient shop-bought smoked chicken into three fast and fabulous lunchtime treats with our easy hacks.
What you will need
- FOR THE SALAD
- 2-3 cups finely shredded Chinese cabbage
- ½ cup mung bean sprouts
- 5 radishes, finely sliced
- One smoked chicken breast, finely sliced
- FOR THE SMOKED CHICKEN MUFFIN CUP FRITATTA
- ¼ cup toasted almond flakes OR crispy onion bits (check in the salad section of your supermarket)
- 2 extra large free range eggs
- Half a smoked chicken breast fillet, finely diced
- FOR THE SALAD DRESSING
- A few pickled peppadews, finely diced
- ½ cup low fat plain yoghurt
- A spring onion, finely sliced
- 2 tsp tahini
- 2 sprigs of flatleaf parsley, leaves only, roughly chopped
- Generous pinch of salt
- Natural Herbs & Spices Country Herbs
- Eighth of a teaspoon Natural Herbs & Spices Cayenne Pepper
- FOR THE TOASTED SMOKED CHICKEN, FETA AND SUNDRIED TOMATO
- ½ clove garlic, finely minced
- 2 slices seedloaf bread
- Zest of half a lemon, finely grated
- A wheel of feta
- 2 Tbsp lemon juice
- ½ a smoked chicken breast, finely sliced
- 2 Tbsp water
Method
#1: SMOKED CHICKEN MUFFIN CUP FRITATTA (Makes: 1; Prep: 5 mins; Cook: 2 mins)
Place all the ingredients in a bottle with a screw top. Pop it in the fridge at the office. Come lunchtime, give the bottle a vigorous shake, pour the egg mix into a large paper muffin cup and pop it in the microwave.
#2: CHINESE CABBAGE, SMOKED CHICKEN AND SPROUT SALAD WITH CREAMY TAHINI DRESSING (Makes: 1; Prep: 15 mins; Cook: 0 mins)
Mix the cabbage, bean sprouts and radish and place in a container with a tight-fitting lid. Place the almonds or crispy onion bits in a small ziplock bag and slip it in next to the salad. Whisk together the dressing ingredients and pour it into a small ziplock bag. Slip it in next to the salad. Come lunchtime, sprinkle the almonds or crispy onion bits over the salad, pour over the dressing and tuck in. (Top green tip: Keep the ziplock bags! A quick wash in warm soapy water and they’ll be good as new to use again.)
#3: TOASTED SMOKED CHICKEN, FETA AND SUNDRIED TOMATO (Makes: 1; Prep:5 mins; Cook: 2 mins)
Assemble your sandwich at home and pop it into a non-stick reusable toast bag. At the office, pop the toast bag in a toaster and in minutes you’ll be tucking into a perfectly toasted sarmie!
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
