

Lemon and mint chicken salad with ribbon vegetables
Ingredients
- 500g lean cooked chicken breast
- 1 telegraph cucumber
- 2 courgetteszucchini, 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
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Instructions
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)
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Calories 452cal
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Kilojoules 1890kJ
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Protein 46g
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Total fat 15g
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–Saturated fat 3g
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Carbohydrates 30g
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–Sugars 8g
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Dietary fibre 7g
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Sodium 500mg
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Calcium 90mg
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Iron 4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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