This versatile chicken salad can be served as a light main or as an accompaniment to the main meal.
Ingredients
- 500g chicken breast fillets, trimmed
- 3 medium (300g) mandarins, peeled, segmented
- 1 red capsicum, thinly sliced
- 80g snow pea sprouts, cut in half
- 1/2 cup coriander leaves
- 3 green onions, trimmed, finely chopped
- 5cm piece ginger, peeled, cut into matchsticks
- 1 lemon, juiced
- 1 tablespoon peanut oil or vegetable oil
- 1/2 cup salted roasted cashew nuts, chopped
Method
- Step 1Place chicken in a large, non-stick frying pan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 10 minutes, turning once, or until cooked. Remove chicken to a bowl. Set aside for 10 minutes. Shred the chicken.
- Step 2Combine the chicken, mandarin, capsicum, sprouts, coriander, onions and ginger in a large bowl. Season with pepper. Gently toss to combine.
- Step 3Combine 2 tablespoons of lemon juice and the oil in a jug. Drizzle over salad. Toss to combine. Divide among plates. Sprinkle with cashews. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1390 kj
Energy
14g
Fat Total
3g
Saturated Fat
4g
Fibre
34g
Protein
74mg
Cholesterol
110.65mg
Sodium
11g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Tip: You could use macadamia nuts instead of the cashews.
- Author: Amanda Lennon
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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