Oriental Chicken Salad

Serves: 2 – 4 GLs per serving

2 cooked, skinless chicken breasts, shredded
1 medium carrot, grated
1/4 cucumber, grated
1/2 small red onion, grated
2 handfuls bean sprouts
A small handful of fresh mint leaves
1 red pepper, sliced
25g roughly chopped unsalted cashew nuts

1/2 tbsp olive/nut oil
1/2 tsp tamari soy sauce
1/2 tsp sesame oil
1/2 tsp grated ginger
1 small garlic clove, peeled and crushed
Juice of half a lime

1. Mix all the vegetables, mint, nuts and chicken in a bowl.
2. Mix the dressing ingredients in a bowl, pour over the salad, mix well and serve.

Monica Durigon | Nutritional Therapist
Find out more about Everyday Nutrition here.

Low GL Recipes - Grilled Goat’s Cheese on Portobello Mushrooms
Low GL Recipes – Rich Aubergine & Tomato Quinoa