TURMERIC AND GINGER CHICKEN SALAD
This salad is as vibrant as they come, in both appearance and flavour.
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,
1 red capsicum, deseeded
and thinly sliced
100g green beans,
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
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.