Ok, I have a duty to share this recipe with the world, it’s that good… 🙂 I adapted it from something called the Bandara Salad from a popular restaurant here. It’s daaaamn tasty and super healthy. This is one of the very few homemade lunches that I actually look forward to eating at work. This receipe, in the quantities below, should give you enough for approx. 10 servings. You’ll need a big bowl to mix it all in, or split it into 2 bowls.
Bandara Rice Bowl – Large recipe for lots of leftovers
Approx 4-5 Chicken breast – fillet it before seasoning and BBQ-ing because it makes it crispy and it also makes it go much further. Basically just cut them to be thinner before you put the seasoning on them.
Hy’s Cajun Seasoning (there’s no msg in it) – don’t get this mixed up with “Hy’s Seasoning salt” in the store, it’s different. If you don’t have this where you live just try to get a decent cajun seasoning without too much crap in it.
Red pepper, chopped – at least 3-4 peppers, maybe more if you really like them
Cherry Tomatoes (optional)
2 Avocados, cut into cubes
Broccoli (or sub whatever other veggies that you prefer – this recipe is flexible)
2-2.5 cups Brown rice, cooked (cook it like you would pasta, it’s incredibly easy and foolproof, google “how to cook brown rice like pasta”).
10-15 pitted dates, sliced (optional – if you want less sugar leave these out)
1-2 carrots (shaving them is best but it’s not really a big deal)
Feta cheese or sharp cheddar – your preference
Lots of honey-lime dressing, or a good substitute is BBQ sauce (both options taste great! If you go the BBQ sauce route I recommend “Dad’s” brand organic bbq sauce, the original version, it’s really tasty).
Instructions: Veeeeery lightly coat chicken in olive oil, then coat generously in cajun seasoning. BBQing is best if possible to cook the chicken, it makes it nice and crispy and perfect. Assemble salad with all the ingredients without the chicken, then add salad dressing, then top with hot chicken breast (slice the chicken up after it’s done). If you add the chicken before you mix it all up, it will take the cajun spice off the chicken, so it’s best to add it at the end or just put it on the top of your tupperware containers if you’re taking it in for lunches.
1/2 cup fresh lime juice
1/2 cup olive oil
4 tbsp honey (RAW unpasteurized honey is best!)
2 Generous handful of fresh cilantro (chopped finely)
2 garlic clove, peeled and minced
2 tsp chopped jalapeño pepper (use canned for less heat)
Salt & Pepper (LOTS of salt! It really makes a difference. Then add more salt.)
I put the dressing in the blender and it’s *much* quicker and easier than chopping it all. Don’t skimp on the cilantro, it’s really yummy.
Good luck and enjoy!