Low Fat Asian Chicken Salad Recipe |
Low Fat Asian Chicken Salad Recipe Ingredients:- 100g Chicken Breast - cooked, skinless
- Low Fat Cooking Spray
- 50g Carrots - grated
- 2 Spring Onions - sliced into long, thin strips
- 50g Fresh Bean Sprouts
- ½ Small Ripe Mango - diced
- finely grated zest of ½ Lime
1 tsp.(teaspoon) Crunchy Peanut Butter - 1 tsp.(teaspoon) Sweet Chilli Sauce
- 50ml Pineapple Juice
- ¼ head of Chinese Leaves - shredded
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Time: 15 min
Serves: 1
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Low Fat Asian Chicken Salad Recipe Instructions & Tips:Use two forks to shred the chicken finely.
Heat a non stick frying pan and spray it with low fat cooking spray.
Add the chicken and stir fry for 3 - 4 minutes until it is heated through.
Add the carrots, spring onions and bean sprouts, and cook for a further 2 minutes, until the bean sprouts have wilted a little.
Add the mango to the pan and stir well.
Mix together the lime zest, peanut butter, chilli sauce and pineapple juice, and pour this into the pan.
Stir well and cook for 2 minutes, until the sauce bubbles.
Arrange the shredded Chinese leaves on a serving plate and top and cover with the hot chicken mixture.
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Low Fat Asian Chicken Salad Recipe Cooking Time & Tips:- For cooking times please see above
- Allow to cool a little before serving
- Ensure that all frozen Chicken has completely Defrosted before cooking
- Always ensure that Chicken is eaten by the sell - by date
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Low Fat Asian Chicken Salad Recipe Serving Instructions, Ideas & Tips:- Serve with your choice of healthy vegetables
- A chicken dish always goes well with white wine
- Healthy cooking option for all the Family
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Chicken Recipes Index
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