Is it just me or are there cookies everywhere, right now? Not to mention cakes, chocolates, candy canes and the like. Even if one doesn’t celebrate Christmas, it’s still part of the social scene and family gatherings that just can’t seem to be avoided- and who refuses good chocolates, anyway? I’m not complaining, but I do need to have a plan for healthy recipes that help to compensate for all those sweets- and get me back on track quickly.
That’s where I turned to the beloved salad, and the Saffron Road products you hear me talk about so much. I often talk about their Crunchy Chickpeas, their halal broths, and conveniently made gluten-free dinners, but I want to remind you about their ready-made chicken products like the Tandoori Seasoned Chicken Nuggets. I’ve used these before on pizza and that was a hit. Now, this salad is another big hit at home, too. The recipe is super simple, too.
Most of the ingredients for this recipe are actually for the dressing: Olive oil, lemon juice, pomegranate vinegar…
…and spices: dried parsley, ginger, cumin, parsley, black pepper and fresh or dried garlic.
Plus the salad greens and red cabbage for color.
Some red onions and scallions, too, if desired. 
The final recipe took less than 10 minutes to pull together, if the lettuce leaves and cabbage as well as onion and scallions were prepped ahead of time. The chicken can either be microwaved or baked in the oven, which takes a little longer. I love the light but evident South Asian seasoning because it’s a taste I don’t always make at home, but when I’m craving to have it quickly (and not just in a rice dish) it’s such a welcome flavor. Surprising to some, it really works on a salad like this, too.
Enjoy, get healthy and eat lots of vegetables. This is just one way to do that and I hope you’ll try it.
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