This recipe is sure to impress anyone you make it for.
This recipe is sure to impress anyone you make it for. It’s easy to double or triple the recipe, making it a great option to have in your back pocket for your next family gathering. And it’s great for lunch.
Prep time: 10 minutes
Cooking time: 5 minutes
- 2 teaspoons olive oil
- 150g green beans, trimmed and chopped
- 110g asparagus, trimmed and chopped
- 100g brussels sprouts, trimmed and finely shredded
- 250g cooked lean chicken breast fillet, shredded
- 1 tablespoon desiccated coconut
- 1 teaspoon pumpkin seeds
- ½ cup mint leaves, torn
- 2 tablespoons buttermilk
- 1 tablespoon lemon juice
Heat the olive oil in a large non-stick frying pan over medium heat. Add the beans and asparagus and stir-fry for 2 minutes or until tender-crisp. Add the brussels sprouts and toss for 1 minute or until just softened.
Remove the pan from the heat and add the chicken, coconut, pumpkin seeds and mint. Season with freshly ground black pepper and toss to combine. Divide between two bowls.
Whisk together the buttermilk and lemon juice in a small jug. Drizzle over the salad bowls and serve.
Tip:To cook the chicken, poach a breast fillet in a saucepan of gently simmering water for 10–15 minutes or until cooked through. Cool, then pack into an airtight container and store in the fridge for up to three days. Alternatively, use a barbecue chicken with the skin removed.
Nutritional Information (per serve)
- Calories 324
- Protein 44.2g
- Fat Total 12.2g
- Fat Saturated 4.2g
- Carbohydrates 6.1g
- Sugars 4.6g
- Sodium 85.3mg
- Dietary Fibre 6.8g
Low-carb Solution by Michelle Bridges, published by Macmillan Australia, RRP $36.99.
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