Donna Hay's Parmesan Chicken Salad

2 x 200g chicken breasts, trimmed and sliced
2 eggwhites, lightly beaten
1 cup finely grated parmesan cheese
100g baby spinach leaves
1/2 Lebanese cucumber, thinly sliced
120g yellow tear drop tomatoes, halved
1 green onion, thinly sliced
chopped basil leaves
2 tbsp olive oil
1 tbsp lemon juice
sea salt and cracked black pepper

Dip the chicken in the egg whites and press into the parmesan. Place on baking trays and cook under a preheated hot grill for 5-8 minutes or until crunchy and golden. Place the spinach, cucumber, tomatoes and green onions in a bowl and toss to combine. Place the basil, oil, lemon juice, salt and pepper in a bowl and whisk to combine. Divide the salad between plates, top with chicken and spoon over the basil oil to serve. Serves 2. (photo: Con Poulos)

From the Spring 2007 edition of Donna Hay Magazine

Chicken and green bean salad

1 chicken fillet
75g fresh green beans, lightly steamed
1/4 cup cannelini beans
slices cucumber
handful baby spinach leaves
handful mixed salad leaves
1 spring onion, sliced
lemon juice
1 tsp EVOO
1 tsp dijon mustard

Cook the chicken fillet in a grill pan, squeezing lemon juice over the meat while it cooks to keep it moist. Prepare the salad and top with sliced chicken. Dress with the oil, mustard and more lemon juice, and with a good dose of cracked pepper and a little sea salt. Serve with a grainy sourdough roll and some sparkling water.

Lamb with peas and fetta

This is lovely with lamb cutlets or lamb fillets.

1/2 tspn chopped rosemary leaves

1/2 clove garlic, crushed

1 tbspn EVOO

sea salt and cracked black pepper

4 cutlets or 100 g lamb fillet

1/4 cup mint leaves

1/2 cup frozen peas

50 g fetta cheese

1 tbspn white wine vinegar

1/2 tbspn EVOO

Combine the rosemary, garlic, oild, salt and pepper in a non-metalic bowl. Add the lamb and toss to coat. Cook the lamb for 6 - 8 minutes. Place peas, fetta, vinegar and extra oil in a bowl and toss to combine. Arrange the pea and fetta salad on plates and top with the lamb.

Serves 2.

Salmon and Chervil Salad ... perfect for lunch.

Today I've brought with me to work a lunch of salmon and fresh herbs:

50 g smoked salmon
A large handful of chervil sprigs
A few mixed salad leaves, torn up
Some slices of cucumber
1 spring onion (or slices of red onion if you prefer)
1 tbspn capers

For the dressing: 1 tspn EVOO, 1 tspn grain mustard, healthy squeeze of lemon juice

I've bought some sourdough rolls from St Honore Bakery (close to my office); a grainy bread such as a German rye or pumpernickel is also nice to munch on.

Serve the salad chilled with a glass of San Pelligrino and lemon - lunch al desko has never been so good!