CHICKEN SALAD WITH CRUNCHY NUTS
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
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
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
2 chicken breast fillets, halved horizontally
salt and pepper
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.