I’m beyond excited about my new guest post series!!!
I’m featuring a fellow arty farty creative type (Ok this girl made her own wedding dress so she beats me hands down).
Davene Prinsloo is a sought after wedding/lifestyle photographer, but lately the pictures that really got my attention are the food pics she has been posting on Instagram.
She has embarked on a more healthy lifestyle but opted away from supplements,shakes and pre-made mixes, instead, she cooks from scratch and has definitely uncovered a new talent.
I managed to convince her to share some of her favourite recipes with us over the next few weeks and if you want to know more about this “Jacky of all trades” be sure to check her out on her BLOG
I’m featuring a fellow arty farty creative type (Ok this girl made her own wedding dress so she beats me hands down).
Davene Prinsloo is a sought after wedding/lifestyle photographer, but lately the pictures that really got my attention are the food pics she has been posting on Instagram.
She has embarked on a more healthy lifestyle but opted away from supplements,shakes and pre-made mixes, instead, she cooks from scratch and has definitely uncovered a new talent.
I managed to convince her to share some of her favourite recipes with us over the next few weeks and if you want to know more about this “Jacky of all trades” be sure to check her out on her BLOG
I am so making this later 🙂
Chicken and Corn Salad (serves 4)
Ingredients
2 tbs of olive oil
1 tsp Parsley
1 tsp Thyme
250g pack of frozen corn
4 chicken breasts
1 pack of mixed salad leaves
Seasoning (I used Ina Parmen’s Garlic and Chilli and Lemon Pepper Seasoning)
1 chopped tomatoes
1/3 chopped cucumber
1 sliced avocado
Method
Boil the corn in a small pot filled for 20 minutes (or pop the bag in the microwave for 5 minutes, if you’re fine with microwave cooking).
Throw the olive in a pan and put it on the stove.
While the oil is heating up, half the chicken breasts horizontally and then slice them into strips.
Season the strips well with thyme, parsley & seasoning of choice (If you’re using the same seasoning as I did, use the Garlic & Chilli) and add them to the pan, frying them until thoroughly cooked through. By now, the corn should done, strain it and let it cool down. Remove the pan from the hot plate and let chicken cool down as well.
Throw the olive in a pan and put it on the stove.
While the oil is heating up, half the chicken breasts horizontally and then slice them into strips.
Season the strips well with thyme, parsley & seasoning of choice (If you’re using the same seasoning as I did, use the Garlic & Chilli) and add them to the pan, frying them until thoroughly cooked through. By now, the corn should done, strain it and let it cool down. Remove the pan from the hot plate and let chicken cool down as well.
Rinse the salad leaves and plate them in four different bowls. Season the leaves well in the plates (use the lemon pepper seasoning).
Distribute the cucumber, tomatoes & avocado equally amongst the four salad bowls.
Place it as desired on the bed of salad leaves.
Season slightly.
Scatter the corn equally on top of each of the salad bowls. Distribute the chicken equally amongst the four salad bowls. Enjoy.
Distribute the cucumber, tomatoes & avocado equally amongst the four salad bowls.
Place it as desired on the bed of salad leaves.
Season slightly.
Scatter the corn equally on top of each of the salad bowls. Distribute the chicken equally amongst the four salad bowls. Enjoy.
*thanks so much Dae, looking forward to the next installment
