Lemon and mint chicken salad with ribbon vegetables
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
- 500g lean cooked chicken breast
- 1 telegraph cucumber
- 2 courgettes
- 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 chickpeas
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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)
-
Calories 452cal
-
Kilojoules 1890kJ
-
Protein 46g
-
Total fat 15g
-
–Saturated fat 3g
-
Carbohydrates 30g
-
–Sugars 8g
-
Dietary fibre 7g
-
Sodium 500mg
-
Calcium 90mg
-
Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
