Asian-Style Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Australian BH&G Diabetic Living issue 12 2007. Ingredients:
4 cups cos lettuce leaves (baby torn) |
375 g boneless skinless chicken breasts (cooked and chopped) |
1/2 fresh pineapple (core removed and cut into wedges) |
2 granny smith apples (cored and sliced or 2 cups of red and or or green seedless grapes) |
1 yellow capsicum (or red cut into thin strips, bell pepper) |
2 tablespoons light soy sauce |
1 tablespoon lemon juice (fresh) |
1 tablespoon peanut butter |
2 teaspoons honey |
1 pinch chili flakes |
Directions:
1. On individual serving plates divide and stack the lettuce, chicken, pineapple, apple (or grapes) and capsicum (bell pepper).
2. In a small jug whisk the soy sauce (or tamari), lemon juice, peanut butter, honey and chilli flakes.
3. Drizzle the dressing between the 4 serves.
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