Lemon and mint chicken salad with ribbon vegetables

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Bryce Carleton

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A refreshing chicken salad with ribbons of carrot, courgette and cucumber tossed in a minty lemon dressing and served on a bed of chickpea couscous.

Serves: 4

Time to make: 25 mins

Ingredients

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500g lean cooked chicken breast
1 telegraph cucumber
2 courgettezucchiniXszucchini, summer squashX
2 carrots
dressing
2 tablespoons oil
¹/³ cup chopped preserved lemons
½ cup chopped fresh mint
400g pack Birds Eye SteamFresh Plus Pearl couscous with chickpeagarbanzoXsgarbanzosX

Instructions

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1 Thinly slice chicken. using a vegetable peeler or spiraliser, peel veges into ribbons.

2 In a small bowl, combine dressing ingredients. Season to taste.

3 Cook couscous according to packet instructions. Into a large bowl, diabetes friendly place couscous, vegetables and dressing. Toss and serve topped with chicken and fresh mint.

Variations

Make it vegan: Replace the chicken with sliced, fried tempeh, or Sunfed Chicken-Free Chicken.

HFG tip

Preserved lemons are sold in jars in the delicatessen aisle.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 452 cal

Kilojoules 1890 kJ

Protein 46 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 8 g

Dietary fibre 7 g

Sodium 500 mg

Calcium 90 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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