Recipe: Low carb shredded Asian chicken salad
At this time of year when the days are a little warmer I love a salad, but I do get a little bored with eating big bowls of leaves so this kind of salad is great for when I want some variety.
This recipe is my own variation of the original recipe from BBC Good Food. The original recipe is great but I made a few small tweaks to suit my own tastes.
My favourite thing about this recipe is that it's low carb with just 3.9g of carbs per 100g and 18g of carbs per serving. It's also quick and easy, and it tastes amazing with a hint of sweetness and some warmth from the chilli. The protein from the chicken also helps to keep me full. The original recipe asks for a pre-roasted chicken. I tend to use left overs from a roast dinner, but you can also roast a chicken specifically for this or buy a pre-roasted one from the supermarket.
Jo's version of shredded Asian chicken salad
800g pre-roasted chicken meat, off the bone.
1/4 of a red cabbage
1/4 of a white cabbage
3 large carrots
6 spring onions
Large handful of fresh coriander
1 tsp coconut oil
For the dressing:
4 tbsp hoi sin sauce
3 tbsp sesame oil
1 tbsp light soy sauce
1) Mix together the dressing ingredients in a small bowl and set to one side.
2) Pull the chicken apart a little into long, thin strips. Heat the coconut oil in a non-stick pan and add the chicken, stirring occasionally. It's good to get some nice, crispy edges on the chicken.
3) While the chicken is cooking, add a grater attachment to a food processor and grate the carrot, red cabbage and white cabbage. Transfer to a large mixing bowl. If you don't have a food processor you can finely slice these ingredients but really, life is too short.
4) Finely slice the spring onions, chilli and coriander and add to the mixing bowl.
5) Once the chicken is cooked through, add it to the mixing bowl, add the dressing and give everything a good stir.
6) Serve straight away. The combination of hot chicken and cold crunchy veggies is just amazing!