Enjoy Yummie Stars® Chicken Bites with a Salad

Yummie Stars Chicken Bites are best enjoyed with a salad. Get them from Hawkers Wok Potts Point and make your own healthy salad to go with them! 

Summer Greek Salad

Ingredients:

Salad

• Tomatoes

• Feta Cheese (Cubed) 

• Cucumber

• Pineapple

• Onions

Dressing (Whisk Together)

• 3 tbsp extra virgin olive oil

• 1 tbsp red wine vinegar

• ½ tbsp lemon juice

• Pinch dried oregano

• Cracked black pepper

How to make it:

• Salt the tomatoes lightly and allow to rest 5 minutes (draws flavour out).

• Combine cucumber, pineapple, and onion in a chilled bowl.

• Add tomatoes gently.

• Drizzle dressing and toss lightly.

• Add feta last — fold gently to avoid breaking cubes.

• Rest 10 minutes before serving for flavour integration.

Autumn Warm Lentil & Pumpkin Salad

Ingredients:

• 1 cup lentils (cooked, or 1 can drained)

• 2 cups pumpkin or butternut squash (cubed)

• 1 small red onion (sliced)

• A handful of spinach or kale

• Olive oil

• Salt & pepper

• 1 tablespoon lemon juice or vinegar

• Optional: feta cheese or walnuts

How to make it:

• Roast the pumpkin
  Toss pumpkin with olive oil, salt, and pepper.
  Roast at 200°C (400°F) for 20–25 minutes until soft and golden.

• Warm the lentils
  In a pan, heat a little olive oil.
  Add onion and cook 5 minutes until soft.
  Add lentils and warm through.

• Combine
  Add roasted pumpkin to the lentils.
  Stir in spinach or kale until just wilted.

• Finish
  Turn off heat. Add lemon juice, a drizzle of olive oil, salt, and pepper.
  Top with feta or walnuts if you like.

Spring Garden Salad

Ingredients:

Salad

• 4–5 cups spring mix greens

• ½ cup thinly sliced radishes

• ½ cup sliced strawberries (or mango)

• ¼ cup cucumber, thinly sliced

• ¼ cup snap peas, sliced

• 2 tbsp crumbled feta or goat cheese (check label to confirm gluten-free)

• 2 tbsp toasted almonds, walnuts, or sunflower seeds (plain, no flavor coatings)

• Fresh mint, basil, or dill

Citrus Honey Dressing

• 3 tbsp extra-virgin olive oil

• 1½ tbsp fresh lemon or orange juice

• 1 tsp honey (or maple syrup)

• 1 tsp gluten-free Dijon mustard

• Salt & freshly cracked pepper

How to Make it:

• Wash and dry the spring mix; thinly slice radishes, cucumber, snap peas, and strawberries (or mango); chop fresh herbs.

• Lightly toast the nuts or seeds in a dry pan for 2–3 minutes until fragrant, then set aside to cool.

• Whisk together olive oil, citrus juice, honey (or maple), gluten-free Dijon mustard, salt, and pepper until emulsified.

• In a large bowl, combine the greens, sliced vegetables, and fruit; drizzle over the dressing and toss gently.

• Top with crumbled feta or goat cheese, toasted nuts/seeds, and fresh herbs; serve immediately.

Warm Winter Bowl

Ingeredients: 

• 1 cup cooked quinoa 

• 1 cup roasted pumpkin or sweet potato

• 1/2 cup roasted broccoli or carrots

• Handful of baby spinach 

• 1/2 avocado

• 1 cup chickpeas

How to Make It:

• Put warm quinoa in a bowl

• Add hot roasted pumpkin/sweet potato and brocolli/carrots

• Add spinach so it slightly wilts

• Top with chickpeas and avocado