Amie's Asian Chicken Salad

IMG_6349 (002).jpg

This vibrant salad is tasty as well as healthy! 245cals per serving, 13g carbs, 8g fat, 1.3g salt, 4.5g fibre

Serves 4

2 chicken breasts (skinless & boneless)

Pinch Himalayan salt

4 tbsp lime juice

4 tsp Thai fish sauce

1.5 tsp Xylitol

Pinch of chill flakes

1 Little gem lettuce, shredded

100g beansprouts

1 large carrot, shave with vegetable peeler

15cm piece of cucumber - deseeded and finely sliced

1/2 red pepper - finely sliced

1/2 yellow pepper - finely sliced

15 cherry tomatoes - halved

Small handful mint leaves, chopped

Small handful coriander leaves, chopped

50g salted peanuts

  1. Poach chicken in saucepan in salty water so its just covering the chicken for 10-12 minutes or until cooked through. Let cool, thinly slice.

  2. Whisk lime juice, fish sauce, Xylitol, salt, and chilli flakes together in a large serving bowl

  3. Add in all the other ingredients and mix together with your hands to ensure sauce covers all the veg and chicken. Save a sprinkle of herbs and the nuts to add just before serving.