The Well­ness Café’s Co­conut Chicken Salad

Post - - RECIPES -

THIS is a de­li­cious, fab­u­lously fi­bre and nu­tri­en­trich salad from the won­der­ful Well­ness Ware­house Café. As with most recipes in this chap­ter, it is sim­ple to prep and put to­gether and will work ex­cep­tion­ally well in a lunch­box too. 2 chicken breasts, sliced into chunks

Chicken mari­nade 50 ml le­mon juice

2 tbsp plain live yo­ghurt 1 tsp olive oil

Salad in­gre­di­ents 1 large car­rot, grated

1 small Mediter­ranean cu­cum­ber or large cour­gette (zuc­chini), grated

3 spring onions, finely sliced

1/3 cup mixed sprouts

2 heaped tbsp kim­chi

Sprin­kle ½ cup mixed, lightly toasted co­conut shav­ings and sun­flower seeds

Dress­ing juice of 1 lime

3 tbsp cold pressed olive oil salt and pep­per to taste Com­bine all the mari­nade in­gre­di­ents and then al­low the chicken to mar­i­nate for ap­prox­i­mately 30 min­utes to one hour, then sea­son the pieces well with salt be­fore trans­fer­ring to a hot pan.

Brown on both sides and cook through be­fore cool­ing.

Pre­pare the dress­ing by sim­ply adding all the in­gre­di­ents to a jar, putting the lid on tightly and then giv­ing it a good shake to emul­sify.

Toss all the veg­eta­bles to­gether in a bowl, then ar­range the chicken pieces on top, sprin­kle over the sprouts and the toasted seeds and co­conut.

Pour over the dress­ing and toss lightly be­fore serv­ing.

Serves 4.

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