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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Quick and easy autumn chicken salad. This recipe is loaded with seasonal fruit and veges and a fresh feijoa dressing.
1 In a food processor blitz all dressing ingredients, except chilli, until smooth. Add chilli, stir and set aside.
2 Spray a heavy-based frying pan with oil and set over a medium heat. Place chicken in pan. Cover and cook for 10 minutes.
3 Meanwhile, in a large pot of boiling water, cook soba noodles for 6-8 minutes, until al dente.
4 In a bowl, whisk oil, honey and pepper to combine. Brush both sides of chicken with the mix and cook for a further 5 minutes, or until cooked through and juices run clear. Cover and set aside to rest.
5 Drain noodles. In a large bowl, combine noodles, lettuce, mango, feijoas, avocado, edamame and radishes. Top with sliced, cooked chicken and pomegranate. Garnish with sesame seeds. Drizzle over dressing and serve.
Make it vegan: Use maple syrup instead of honey and replace chicken breast with slices of tofu or Fry’s Chicken-Style Strips – stir occasionally while cooking.
Make it gluten free: Use gluten-free noodles.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 503 cal
Kilojoules 2100 kJ
Total fat 24 g
Saturated fat 4 g
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