Healthy Everyday Pete Evans
Healthy Everyday Pete Evans is so hot right now, he appeared on Channel 7 Sunrise on Saturday and Sunday morning. Saturday introducing us to his new book and demonstrating a Chicken Salad with Green Goddess Dressing recipe and Sunday showing us how to make cultured/fermented vegetables, a first for Australian television. Now everybody is enquiring where they can get the Culture For Life Fermenting Kit Pete is developing he used in the segment. Pete is inspired by a Paleo way of eating, how humans were originally (and remain) designed to eat. You can go to Pete’s Facebook page if you’d like to find out more about his healthy eating philosophies or about his book Healthy Everyday Pete Evans.
I, for one bought Pete’s book on the release date and am already cooking from it. I’ve made the Carrot and Pumpkin Soup with Tempeh which was delicious, the Cauliflower Fried Rice which I also loved, if you were a subscriber you would have received this recipe in a newsletter today. Tonight I made this amazing Chicken Salad with Green Goddess Dressing, it was beyond delicious and so healthy and the colour is so vibrant, it was like eating a healthy restaurant meal. Pete is such a talented Chef, his recipes have many layers and depths of flavour, I’ve always loved his recipes, even more so now that he’s written his first healthy cookbook.
Here’s the recipe for the Chicken Salad with Green Goddess Dressing I hope you’ll enjoy as much as my family and I did. Don’t you just love the name “Green Goddess Dressing!”
I didn’t have walnut oil so used macadamia oil which is what I had in my pantry.
Chicken Salad with Green Goddess Dressing
2 large handfuls of cos lettuce leaves, torn
2 radishes, thinly sliced
1 handful watercress
2 tablespoons walnut oil
seas salt & freshly ground black pepper
Green Goddess Dressing (recipe below)
2 skinless chicken breasts, poached See my post for a non fail, quick and easy way to poach chicken breasts
3 tablespoons chopped walnuts
zest of 1 lemon
Wash and dry the cos lettuce. In a bowl mix together gently the lettuce, radish and watercress and cooled sliced chicken Mix through the walnut oil and season with salt and pepper.
Smear some green goddess dressing onto individual plates. Arrange the salad in the middle. Season with salt and pepper, sprinkle with walnuts and lemon zest.
Green Goddess Dressing
3 tablespoons coconut milk
3 tablespoons lemon juice
1 garlic clove, finely chopped
2 anchovy fillets, finely chopped
1/2 cup roughly chopped flat leaf parsley leaves
3 tablespoons roughly chopped basil leaves
1 tablespoon roughly chopped tarragon leaves
1/4 tsp sea salt
125 ml extra virgin olive oil
Pop all ingredients except olive oil into a food processor and process until well combined. With the motor still running, slowly pour in the oil and process until the dressing thickens and the herbs are finely chopped. Store in the fridge for up to 5 days.