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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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A filling lunch or dinner - this salad is diabetes-friendly, gluten free and will leave you feeling satisfied.
1 In a food processor, blitz all dressing ingredients except chilli until smooth. Add chilli, stir to combine and set aside.
2 Spray a heavy-based frying pan with oil and set over a medium heat. Add chicken, cover and cook for 10 minutes, turning once.
3 Meanwhile, in a large pot of boiling water, cook soba noodles according to packet instructions, 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, turning once, until cooked through and juices run clear. Cover and set aside to rest, then slice thickly.
5 Drain noodles. In a large bowl, combine noodles, lettuce, mango, apricots, 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 other plant-based chicken substitute. Make it gluten free Use gluten-free noodles.
You can change up the fruit in this salad – try plums or peaches instead of apricots, or dried cranberries in place of pomegranate arils.
Calories 485 cal
Kilojoules 1942 kJ
Total fat 21.4 g
Saturated fat 3.3 g
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