A roast chicken salad recipe to help you stick to your New Year resolution

Did you start the new year with a vow to eat healthy? Are you having trouble sticking to that resolution in just 10 days? If you answered yes to any (or both) those questions, this recipe is for you.

Simple and easy to make, this roast chicken salad is perfect for lunch or dinner.

Roast Chicken Salad
Makes: 1 portion

Ingredients
Roast chicken: 100 gm
Orange (segment): 120 gm
Gluten free noodles (boiled): 100 gm
Cherry tomato: 10 gm
Ginger (julliene): 2 gm
Mix lettuce: 40 gm
Hoisin ginger dressing: 1 portion

Method

- Pull the roast chicken (below) and mix with lettuce, cherry tomato, orange segments, and ginger julliennes.
- Place the noodles in the bowl, drizzle dressing and top with roast chicken. Mix and then drizzle some more dressing.
- Garnish with the fresh greens.
- Serve cold.

Roast Chicken
Makes: 2 portions

Ingredients
Chicken: 1300 gm
Smoked paprika powder: 40 gm
Olive oil: 80 ml
Salt: 25 gm
Black pepper: 15 gm
Thyme: 10 gm

Method

- Clean the chicken and rub with salt and pepper. Take some oil in a bowl and add smoked paprika, thyme.
- Rub the seasoning on chicken. Refrigerate for 3 to 4 hours.
- Roast the chicken in hot oven, basting constantly with olive oil, till well done and golden in colour.

(Recipe courtesy Carpet Sahib's Cafe, Jim's Jungle Retreat, Jim Corbett)