Asian Chicken Salad

It’s salad season and I wanted something slightly asian inspired with chicken for the Chief Taster.  It’s almost like an uncooked stir fry dish, but disguised as a salad!   He enjoyed the flavours and crunch of the salad, along with the bright colours.   I only used basil with this as he does not like coriander (cilantro) much, but I think the dish would be great with it.   If you had some shredded chicken you could use that, but I poached some chicken breast strips in order to keep the chicken moist as a contrast against the crunchy salad ingredients.

INGREDIENTS

3 cups poached chicken breast strips (shredded chicken can be used too) (420g)

1/2 red cabbage, thinly sliced

2 carrots, peeled and grated

6 spring onions, chopped

2 jalapeno chillis, chopped

1/4 cup lime juice  (60ml)

2 tblspn Tamari sauce

2 tblspn erthyritol (or other sugar substitute)

1 tblspn grated fresh ginger

1/4 cup olive oil

1/2 tspn salt

1/3 cup chopped fresh basil (or coriander/cilantro) (7g)

1/4 cup chopped peanuts (40g)

METHOD

• Whisk the oil, ginger, lime juice, Tamari sauce, erthyritol and salt together in a bowl.
• In another bowl mix the chicken, cabbage, carrots, onions, basil and chillis.
• Pour the dressing over the cabbage mixture and mix thoroughly.
• Place in a serving bowl and scatter the peanuts over the salad.
• Eat and enjoy!

Serves 4

Nutrition per serving: 348 Calories, 19g Fat; 30g Protein; 16g Carbohydrate; 5g Dietary Fiber; 9g Net Carb

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