A while ago I posted a recipe I love. It’s an Asian flavoured chicken and noodle salad. I want to re-post this recipe, but without the noodles, to show how easy it is to remove the grain component of a recipe, without losing flavour or appeal.
We eat a huge bowlful of this salad for dinner in summer and find it to be filing and just as delicious. What I do is just add bucket loads of baby spinach leaves and double the vegetables. I have done that for you here. I know it looks like a lot of food, but you’ll wolf it down in no time and it’s all great, fresh food you’re tummy and taste buds will love. You could take the meat out for a vegetarian alternative, but I think you would get hungry. This recipe needs the protein element that the chicken brings.
A good tip for the dressing is to shake it up in a jar. You’ll see it become thick and creamy, due to the high oil content. And don’t panic about the oils, they’re good for you. They give you that feeling of fullness and can help fight against depression (good oils are olive oil, most seed oil, rapeseed oil, walnut oil, coconut oil)!
Paleo Chicken Salad Recipe (serves 2)
2 carrot, grated or julienne
2 cucumber, finely sliced into strips
6 spring onions, finely sliced
1 x pkt of baby spinach leaves, finely sliced
2 red capsicum, finely sliced
1 bunch coriander, finely sliced
2 x BBQ Chicken breast, finely sliced
6 tbs rice wine vinegar
2 tbs olive oil
2 tbs sesame oil
1 tbs caster sugar
1 tbs sweet chilli sauce
Firstly, mix up the dressing in a little bowl or jar.
Then, throw all of the veges into a LARGE bowl.
Add the chicken.
Season veges with plenty of salt and pepper and then dress. Using your hands to toss.