Greetings all!  Happy Tuesday, and Happy Valentine’s Day!  Since our big night out isn’t planned until next weekend, tonight we’re just having dinner in.  My hubby’s favorite meal is meat and potatoes, so tonight I’ll be making steak with chimichurri sauce, mashed red skin potatoes and some sort of veggie (haven’t decided yet).  We’re both not that big on having full on dessert, but maybe we’ll share a bit of chocolate after 😉

This recipe isn’t really a ‘recipe’ per say, its more of a combination of ingredients that’s REALLY good.  There is a local chain of restaurants in Vancouver called Cactus Club, and this Bandara Salad is on their menu.  I tried to replicate it at home, and it came out pretty good!  At the restaurant they add those Chinese type crunchy noodles on top, but I always ask for it without anyway.  The dressing I still haven’t gotten quite right, but I found a good substitute that isn’t homemade, that will do for the time being and I need a fix!

Bandara Salad

Serves 1

1 x 3 oz chicken breast
1 tsp cajun seasoning (I use Hy’s Cajun Seasoning, but use whatever one available to you)
3-4 cups mixed greens
1/4 cup corn (I used frozen)
1/4 cup chopped cucumber
1/4 red or orange pepper, chopped
4 pitted dates, sliced
2 Tbsp (30 grams) light feta cheese, crumbled
2 Tbsp Renne’s Gourmet Tangerine Lime Dressing (if this brand isn’t available, try any sort of honey/lime type dressing)

First, cook chicken.  Add cajun seasoning and cook until no longer pink.  I cook on my Hamilton Beach indoor grill for 7 minutes.  Meanwhile, add corn in a bowl and cover with water. Place paper towel over, and microwave for about 3 minutes. Drain corn and let cool.  Chop all your veggies and dates for salad.  Assemble salad with all the ingredients, and top with sliced chicken breast.

Nutrition (entire salad)  Calories: 408  Fat: 13.5 g   Carbs: 42 g   Fiber: 6.5 g   Sugar: 29 g   Sodium: 800 mg  Protein: 31.5 g

* If you need the carbs/sugars lower, omit dates.