Cluck-Cluck: Low Carb Chicken Dishes/ Inspiration/ Scrumptious Salads: Low Carb Salad Recipes

Confessions of a Low-Carber… {and a super Chicken Salad}

We’ve been ditching the carbs for almost 2 years now – actually almost 3 years..? Let’s just call it 2 years…

We started out by just ditching all the obvious carbs: bread, pasta, rice, potatoes, etc.
We also avoided all processed foods, but sometimes we’d have some sweet treats…

That alone yielded amazing results, both my husband and I felt physically better, we had loads more energy and got sick less often. We trimmed down a bit and just looked better – more healthy.

Recently, I started to cut out all sugar and upped my fat intake – basically adopting a high fat, low carb ‘diet’, though I must just say it’s a lifestyle and not just a temporary diet.

It makes sense – eat more good fats, get hungry less often, eat loads of greens and just be healthy!
But, you see, I have a huge sweet tooth and I’m a big food lover and sometimes I just have to dig in a bit, you know?
But let me tell you this – and it’s been said before – you cannot mix a high fat diet with sugar and carbs! Not only will you balloon (obviously over some time), but you physically feel the effects of those poisons! {Even more so now that your body is slowly getting used to not having them…}

So yes, I slipped a bit this past weekend {not even that much I might add…} and it’s taken me 2 whole days to recover!

So – here’s to healthy living, respecting your body and ditching the poison – permanently!
There are so many yummy real foods to cook, ingredients to use and flavours to savour, so I’m getting back to basics!

Hopefully I can inspire more people to eat and cook real food!

Tasty Roasted Chicken Salad:

IMG_8993 (800x533) IMG_8995 (800x533) IMG_8997 (800x533)

You will need:

1 whole chicken, butterflied {with the breast-side facing down, cut the chicken open along the backbone so it can be placed flat and open into a roasting dish}
A handful of rosa tomatoes, whole
Peppadew spice
2 tbs capers
Olive oil
Baby spinach
Sweet basil
Goats cheese, 1 ‘tube’
Green beans, blanched
Lemon juice

Set your oven to 180C.
Place the chicken skin side up and drizzle with olive oil. Sprinkle with peppadew spice and lemon juice.
Scatter the tomatoes and capers in between.
Roast for an hour.

Once the chicken is cooked, let it cool and do not throw away the juices!!

Debone the entire chicken and cut the meat into bite-sized pieces.

Mix your greens, add the green beans and place the chicken on top.
Also add the roasted tomatoes and capers. Pour the roasting juices over the salad – this is the dressing!
Add chunks of goats cheese and large sprigs of sweet basil.

Tuck in and enjoy – this salad is a meal on its own – perfect for a hot summer’s eve! X

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