TURMERIC AND GINGER CHICKEN SALAD

This salad is as vibrant as they come, in both appearance and flavour.

NUTRITION INFO

PER SERVE 875kJ, protein 22g, total fat 4.2g (sat. fat 0.7g), carbs 17g, fibre 7g, sodium 72mg

• Carb exchanges 1

• GI estimate low

• Gluten free

You will make friends with salad when you serve these stunners!

1 large or 2 small chicken

breasts (about 250g) 60g black quinoa

150g baby spinach,

finely shredded

1 red capsicum, deseeded

and thinly sliced

100g green beans,

finely chopped

50g alfalfa sprouts, or whatever sprouts you have grown or can find 5g chives, finely chopped 10g flat-leaf parsley,

finely chopped 1 lime, cut into

wedges, to serve

For the dressing

100g tofu

25g fresh turmeric root

(or 1 heaped teaspoon of ground turmeric)

15g fresh ginger, peeled 1 tablespoon maple syrup Juice of 1 lime

Freshly ground black pepper

1 Bring a large pot of water to the boil. Add the chicken breast and quinoa. Simmer the chicken for 10 minutes then remove and set aside to cool. Allow the quinoa to cook for a further 10 minutes then drain into a sieve and run under cold water to cool and stop it from cooking any further.

2 Meanwhile, make the dressing. In a small food processor, blitz everything together until smooth. Taste for seasoning: if it is too sour, add a touch more maple syrup; if it is too sweet, add an extra squeeze of lime juice.

3 When the chicken is cool, finely chop and put into a small bowl. Toss with a few spoonfuls of the dressing.

4 Arrange vegetables, herbs, quinoa and chicken on a large platter, and serve dressing alongside to be poured all over. Add a squeeze of lime for the perfect finishing touch.