Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “summer”

Coronation Chicken Salad

If there’s one meal that I like to prepare and just pop in the fridge for “whenever”, it’s a chicken coronation salad. It can be enjoyed as a snack, in between meals or as a complete meal served with homemade bread or a personal favourite of mine, use as a filling for a wrap or pita bread. This particular salad lasts for up to 3 days in the refrigerator.
.Chicken Coronation Salad
You will need:
600g Chicken breasts, cubed
1 onion
30ml olive oil
5ml coriander
2.5ml cumin
10ml medium strength curry powder
60ml seedless raisins
30ml slivered almonds (reserve for last)
1 stick celery, sliced (reserve for last)
125ml original chutney
1 cup mayonnaise (reserve for last)
Salt and pepper (seasoning)
On medium heat, add the olive oil and onions to a pot and sauté for about 3 minutes. Add the cubed chicken breasts, cumin, coriander, curry power, seasoning, chutney and raisins. Stir together and sauté until the chicken is cooked through. If the mixture becomes too sticky, add a half cup of water and stir through. Set aside and allow to cool completely. Add the sliced celery, almonds and mayonnaise and place in a serving bowl and refrigerate until needed
Chicken Coronation Salad


Pasta Primavera Salad

Summer is a time of year when days are long and nights are short. In South Africa it is the season that runs over the months of December and January which also marks 6 weeks of School holidays.
Pasta Primavera Salad
It is a season when lots of outdoor activities are the order of the day and that very important time that changed the face of History, the birth of Christ. Christmas is not only a time of celebrations; families get together to share meals, gifts and love. It’s a happy, positive time of year.
Pasta Primavera Salad
With hot summer months comes light, easy cooking and plenty of braaing (barbeque). A salad or two is a favourite accompaniment to a braai. This lavish pasta salad is a delicious, healthy add-on to any summer meal.
You will need:
1 cup penne pasta
1 cup julienned carrots
30g asparagus heads
50g mange tout
75g frozen peas
Mustard Dressing:
2 tbsp Dijon mustard
2 tbsp white wine vinegar
Juice of half a lemon
2 tbsp lemon infused olive oil
1 garlic clove (finely chopped)
Cook pasta as per packet instructions. Place carrots, asparagus, mange tout and frozen peas in a bowl with ¼ cup of water. Microwave on high for 8 minutes until tender. Add all the ingredients for the dressing together in a bowl and mix until well combined. Add all the vegetables, pasta and dressing in a bowl and toss gently to combine. Serve with your favourite meal.
Pasta Primavera Salad

Tuna Sweet Potato Jackets – Daily Dish Recipe #4

The last Daily Dish recipe in the Low Carb pack that I chose is a tasty, tangy tuna salad combined with the sweet flavours of sweet potato.  A strange combination that works well.  The natural yoghurt used in place of conventional mayonnaise seems to balance all the flavours.

Ingredients for Tuna Sweet Potato Jackets

Ingredients for Tuna Sweet Potato Jackets

For this recipe you will need:
4 sweet potatoes, washed
2 tins of tuna in brine – drained and flaked
1 red onion finely chopped
1 chilli deseeded and finely chopped
1 lime, halved and squeezed
1 small tub (175ml) of plain yoghurt
10g coriander, roughly chopped
2 tbsp. olive oil
salt and pepper


Preheat oven to 200 degrees Celsius. Cut the sweet potatoes into quarters lengthways. Place on a baking tray, splash with olive oil and season with coarsely ground salt. Bake in the oven until tender.
Divide the sweet potatoes between between the serving plates.
For the Tuna salad: In a bowl, combine the tuna, onion, chilli, lime juice, coriander and half the yoghurt together. Top each plated sweet potato with the tuna salad and a dollop of yoghurt. Serve and enjoy.

Post Navigation

%d bloggers like this: