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Asian Chicken Salad

May 16, 2014 by admin Leave a Comment

A great a salad packed full of raw vegetable, perfect for lunch or a light supper. Free from gluten, dairy and sugar.

Incredibly easy yet so tasty and healthy. It’s exactly the kind of lunch I feel like eating in spring and summer.

Feel free to leave out the chicken if you would rather it be vegetarian.

Asian chicken salad
 
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Author: Jessica Scott
Serves: 2
Ingredients
  • 200g leftover roast chicken or cooked chicken breast
  • 100g cooked vermicelli rice noodles
  • 1 Carrot shaved or grated
  • ½ cucumber shaved
  • ¼ fennel bulb shaved or thinly slice on a mandolin
  • 3 spring onion – thinly cut lengthways
  • 1 handful mixed sprouts – optional
  • 2 handful baby spinach leaves
  • 15g mint leaves
  • 15g coriander leaves
  • 1 red chilli diced and de-seeded
  • 1 handful Toasted sesame seeds or flaked almonds
  • Dressing
  • 2 limes- if not that juicy use 3
  • 2 Tbsp sesame oil
  • 2 Tbsp fish sauce
  • 2 Tbsp soy sauce or Tamari
  • ½ tsp wasabi
Instructions
  1. Thinly shred the chicken and place in a bowl with all the other ingredients toss until well combined.
  2. Whisk all the dressing ingredients together
  3. Add the dressing to the salad and serve immediately
  4. Pile up on plate and top with flaked almonds or toasted sesame seeds
3.2.1275

 

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Filed Under: Light Bites, Salads & Vegetables

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P1010789 I am a BANT registered Nutritional therapist based in West London who offers nutritional consultations, cookery workshops, as well as regular postings of delicious healthy recipes.

I believe that you should be able to live your life in a such a way that you don’t have to sacrifice on fun or taste but equally you are eating things which nourish your body and living your life in a way that makes you happy.

Through Nutritional Therapy I can help you make the little changes in your life that could make big differences to the way you feel.

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