Chicken Salad with an Asian twist

At the moment I’m working towards doing my first Figure competition. As we all know the food you eat for your competition prep can be rather restrictive and makes it tricky when having guests over or if your cooking for two.

As cooking tasty food is something I enjoy, especially when I get to eat it, I would be quite grumpy if I had to do a ‘chicken and broccoli’ diet for 12 weeks.

Here is a fresh and tasty salad that has all the right ingredients to keep you on track with your goal and you can add the dressing and extra flavours to your guests meals or that special ‘other’ that you’re cooking for.

Chicken Salad with an Asian twist

500g Chicken

1 can organic Coconut Milk/ or Fresh

1 grated carrot

1 cup of bean sprouts

1 medium sized cucumber halved and sliced

1 capsicum thinly sliced

¼ cup of fresh coriander chopped

¼ cup of fresh mint chopped

X1 tablespoon of sesame seeds

Dressing

1 tablespoon of sesame oil

Juice of one lime

1 teaspoon of red wine vinegar

Optional

Cashew nuts

Roasted Dukkah (gluten free)

Cooking Instructions

Poach the chicken in the coconut milk for approx 10-15 minutes or until cooked. Remove the chicken from the coconut milk and set aside to cool

When the chicken is cooled shred the chicken into thin long pieces

Put all the salad ingredients and herbs together in a bowl and mix through evenly

Put your salad aside before mixing the dressing, cashew nuts and Dukkah through

Put the shredded chicken on top of the salad and sprinkle with sesame seeds

Now everyone can enjoy a yummy, tasty and healthy meal together! Enjoy!

Kristine

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