Lemon and mint chicken salad with ribbon vegetables
- 500g lean cooked chicken breast
- 1 telegraph cucumber
- 2 courgetteszucchini, summer squashX
- 2 carrots
- 2 tablespoons oil
- ¹/³ cup chopped preserved lemons
- ½ cup chopped fresh mint
- 400g pack Birds Eye SteamFresh Plus Pearl couscous with chickpeagarbanzoXsgarbanzosX
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.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 3g
Dietary fibre 7g
Make it vegan: Replace the chicken with sliced, fried tempeh, or Sunfed Chicken-Free Chicken.
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.
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