Lemon- Basil Salad

Generally I am not a big fan of salads. When I was young, my mom used to put a lot of things in the salad (like cheese cubes, cucumber, tomatoes, and so on), but now I live alone I end up with lots of left overs from all the ingredients. So salads end up to be a bit more boring and often I am done after 5 bites or so.

This salad however is super simple as far as the ingredients go, but the combination of the chicken and the dressing made me fell in love. It still gives you some leftovers, but way less than a big filled salad.Lemon_Chicken_Salad_1.jpg

You will need:

  • small bag of cut iceberg lettuce
  • 5 cherry tomatoes
  • 1/4 of a cucumber
  • 1/4 of an avocado
  • 1 chicken breast (or use some vegetarian/ fake chicken strips)
  • handful of basil leaves
  • lemon juice (I use the bottled one, saves a lot of money)
  • dried coriander
  • cayenne pepper
  • garlic powder
  • olive oil
  • salt & pepper

Let’s get started!

  1. If your iceberg is not washed yet, do this first, so it can drain for a bit while prepping the rest.
  2. Slice the chicken breast into strips and put it in a zip-lock bag. Add a teaspoon of olive oil, 2 teaspoons of lemon juice, a pinch each of coriander, cayenne and garlic. Season with salt and pepper and close the bag. Now shake and knead it until the marinade is covering the chicken strips. Put aside. You can also do this the day before. Store in the fridge if you do so.
  3. Wash your cucumber and cherry tomatoes. Slice the cucumber in half and cut into little moon- ish shapes. Halve the cherry tomatoes. Slice 1/4 of the avocado into small cubes.
  4. Heat a skillet and add the chicken strips. You don’t need to add any oil! Bake on medium- high until brown on both sides. Turn in between and check if it is properly cooked before serving!
  5. Take all the basil leaves off the stem and wash. Then finely cut them and add to a small bowl. Add about 1/2 tablespoon of olive oil and 1 tablespoon of lemon juice. Season to taste with salt & pepper and whisk with a fork.
  6. Time to build! Add the vegetables to a plate or bowl, dress with the lemon- basil dressing and add the chicken strips. Enjoy!

Some suggestions for the leftovers:

  • Eat the rest of the cherry tomatoes/ cucumber as a snack
  • Use the tomatoes/ cucumber in another salad. A cauliflower couscous salad for example.
  • Mash the leftover avocado and put it on a slice of toasted bread with some salt on top, yumm!
  • Make caprese snack skewers with cherry tomatoes, mozzarella balls and some basil leaves (if you have some left)
  • Sub the iceberg for some cooked penne for a summer pasta salad!

What is your favorite salad? Is there any dish you don’t like at all?




Mexican cuisine here in the Netherlands is probably much closer to TexMex, a westernized version of it. I also don’t have any knowledge on Mexican cuisine, so I can’t really tell you the difference. If there is anybody out there who has a true Mexican recipe, feel free to email it! But not too spicy, I am a coward, haha. Once had to have a whole tub of yoghurt with the curry an Indian flatmate made (and it was the NOT spicy version).

This recipe makes leftover wraps/ tortilla’s and half a bell pepper, check at the end of this post for ideas what you can do with them! Also, I used some Gouda cheese, but I heard the Dutch Gouda is quite different from the Gouda sold in foreign countries, so I guess maybe grated cheddar or cheese mix is a good option. Or just use any you like :).

OK, on to the recipe!

You will need:

  • 1 chicken breast
  • 4 whole wheat wraps (I used Santa Maria)
  • 1 tin of tomato cubes
  • 1 small red onion
  • 1 clove of garlic
  • 1/2 red bell pepper
  • grated cheese
  • 2 teaspoons of cayenne pepper
  • 1 teaspoon of cumin
  • 0,5 teaspoon of paprika powder

Let’s cook!

  1. Put the chicken in a cooking pot and cover with water. Bring to a boil and let it boil for about 10 minutes.
  2. In the meanwhile chop up the onion, garlic and bell pepper.
  3. Heat up a skillet with some olive oil. Bake the onion and when it is soft add the garlic. When the chicken is cooked, let is slightly cool on a plate or cutting board.
  4. Add the tomato cubes to the onion and garlic mix. Also add some salt, pepper and the spices. Put the sauce in a baking dish. Some sauce will be left in the pan, but that is perfect.
  5. Now add your bell pepper and soften it.
  6. Pull the chicken apart with two forks so you get small pieces. Put this in a bowl and add the bell pepper, 1/4 of the sauce and 1/4 of the cheese to the chicken.
  7. Preheat the oven to 150 ºC.
  8. Add some olive oil to the pan. Grab a tortilla and slide it though the sauce in the baking dish, so it becomes covered in sauce on both sides. Now bake both sides in the skillet until soft. Putt it on a plate.
  9. Repeat with the other two wraps.
  10. Now turn of the heat under the skillet and return the sauce once again to the skillet.
  11. Time to build! Make a line of chicken filling on a wrap and roll it. Do this to the two remaining wraps as well and then pack your wraps tightly in a small baking dish.
  12. Poke some holes in the enchiladas and cover with the tomato sauce and more cheese. Bake for about 20 minutes and enjoy!

Wow, it always surprises me how many steps there are to this dish, but now I wrote it down I am even more amazed…


With the leftover bell pepper and wraps you can:

  • make wraps with cream cheese, bell pepper, turkey slices and spinach for lunch
  • freeze the wraps and use later.
  • cut up the bell pepper for a salad or pasta sauce for example. Or eat as a snack if you like.
  • slice the wraps into pizza slice shapes, bake them in the oven until crispy and dip in something delicious.

I hope you liked it, see you soon!


p.s. This is quite filling, because I used whole wheat wraps. If you have some left over, you can easily take it to work and heat it up in the microwave it for a delicious lunch. 🙂