e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Heat a large non-stick frying pan over medium heat. Add the walnuts and cook, stirring, for about 30 seconds, or until toasted. Finely chop and set aside.
2 Spray chicken with oil and add to the pan. Cook for about 3-4 minutes and turn. Brush the top with mustard and cook for a further 3 minutes, or until browned and cooked through. Transfer to a plate and set aside for 5 minutes to rest.
3 Combine the remaining ingredients (except walnuts) in a large bowl. Spoon among serving plates.
4 Use a large knife to cut the chicken into 2cm pieces and arrange over the salad. Sprinkle with the toasted walnuts and serve.
Instead of the canned baby beetroot, you could use roasted kumara.
Calories 306 cal
Kilojoules 1280 kJ
Total fat 16 g
Saturated fat 3 g
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