CHICKEN SALAD WITH CRUNCHY NUTS

YOU Low Carb - - Salads -

Re­place the honey in the dress­ing with xyl­i­tol and omit the sugar with the nuts to re­duce the carbs even more.

2 por­tions Prepa­ra­tion time: 15 min­utes Cook­ing: 15 min­utes

DRESS­ING

250 ml (1 c) or­ange juice juice and zest of 1 le­mon

45 ml (3 T) honey or xyl­i­tol

30 ml (2 T) sesame seeds, toasted

15 ml (1 T) sesame oil

15 ml (1 T) soy sauce

pinch of chilli flakes

45 ml (3 T) canola oil

NUTS

150 g mixed nuts and seeds

10 g but­ter

30 ml (2 T) sugar (op­tional)

2 ml (½ t) salt

2 ml (½ t) chilli flakes

CHICKEN

2 chicken breast fil­lets, halved hor­i­zon­tally

salt and pep­per

canola oil

sesame oil

SALAD

1 medium cau­li­flower, bro­ken into flo­rets

1 red onion, sliced into rings

1 small paw­paw, diced or cut into strips 100 g pit­ted green olives

4-6 pi­quanté pep­pers, cut into strips large hand­ful of roughly chopped fresh

co­rian­der and mint

1 cos let­tuce, halved

1 roll goat’s cheese, sliced (op­tional) 1 Dress­ing Bring the in­gre­di­ents to the boil in a saucepan and sim­mer for 5 min­utes. Set aside.

2 Nuts Toast the nuts and seeds in a heated pan un­til brown. Add the re­main­ing in­gre­di­ents and stir-fry rapidly un­til coated with the mix­ture. Set aside.

3 Chicken Sea­son the chicken with salt and pep­per. Heat a lit­tle canola oil and fry the chicken un­til golden and just done. Sea­son with a few drops of sesame oil. Us­ing two forks shred the meat and moisten with a lit­tle dress­ing.

4 Salad Pour boiling wa­ter over the cau­li­flower and drain im­me­di­ately. Pour a lit­tle dress­ing over. Ar­range all the salad in­gre­di­ents on a large board, along with the chicken, nuts and dress­ing.

5 To eat, place some of the salad and chicken in­gre­di­ents in a let­tuce leaf, pour a lit­tle dress­ing over and scat­ter a few nuts on top. Wrap and en­joy as a snack.

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