Recipe courtesy of The CSIRO Low-Carb Diet Easy 100 by Professor Grant Brinkworth and Dr Pennie Taylor, Macmillan Publishers, RRP $44.99.
SERVES: 2 | PREPARATION: 15 MINUTES | COOKING: NIL
- 1 small carrot, julienned
- 1 small Lebanese cucumber, thinly sliced
- 2 cups tightly packed shredded savoy cabbage
- 2 cups baby spinach leaves
- 1 cup coriander, leaves picked
- 1⁄2 cup mint leaves
- 1⁄2 cup Thai basil leaves (or regular basil)
- 250 g shredded roast or poached
- chicken, skin removed (see notes)
- 2 tablespoons unsalted roasted
- peanuts, finely chopped
DRESSING
- 2 teaspoons salt-reduced tamari (see notes)
- 1 tablespoon extra virgin olive oil
- Juice of 1 lime
- 1⁄2 clove garlic, crushed (about 1⁄4 teaspoon)
Method
- To make the dressing, place all the ingredients in a small bowl and mix to combine.
- Place all the salad ingredients in a bowl, drizzle the dressing over, then use your hands to toss everything together. Divide between two bowls to serve.
Notes
If you are not cooking your own, you can use a purchased pre-roasted chicken or chicken breast. You can find these in the refrigerator section of the supermarket.
Tamari is a higher-salt product, so ideally use low-salt or no-added-salt alternatives. If you are following a low-sodium diet, omit this ingredient.