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Cooked Chicken Salad

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Ingredients

Adjust Servings:
1 Chicken Breast Cut into strips
6 or more slices Courgette
1 stalk Celery, sliced
1 clove Chopped garlic
1½ tablespoons Olive Oil
Squeeze (approx 1 teaspoon) Lime juice
1/4 Red onion Sliced
2 Cherry Tomatoes Optional
To taste Ground Black Pepper
1 tablespoon Chopped Herbs of your choice

Cooked Chicken Salad

Features:
  • Gluten Free
  • Serves 1
  • Easy

Ingredients

Directions

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It’s important to have a few low carbohydrate recipes that can be cooked for lunch or dinner on days when blood sugar is a bit off or you just want to keep it light.

Never cooked lettuce before? Lightly sautéed crisp lettuce like Iceberg, Coz or Romaine are ideal. You can also use young crisp cabbage leaves. Softer leaved greens like kale or spinach can also be added.

They are ideal for throwing into a stir fry towards the end. I like mine just heated, but still crispy but you can cook for longer for a softer texture.

Steps

1
Done

Pour a ½ tablespoon of olive oil and a squeeze of lime juice over the sliced chicken and marinate for approximately 1 hour. This isn't essential, but does make the chicken very tender.

2
Done

Heat the remaining olive oil in a nonstick pan or wok. Add the chicken and sauté until it is cooked through. Set the chicken aside on a warm plate. If the pan is large enough you can just move the chicken to one side, away from direct heat.

3
Done

Add the courgette and celery to the pan and when they have started to colour add the garlic. Continue cooking for another 2 to 3 minutes.

4
Done

Add the lettuce, tomato (if using) and onion and heat through.

5
Done

Add the cooked chicken to the vegetables and serve on a warmed plate. Add freshly ground black pepper and some fresh herbs of your choice.

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Courgette (zucchini) Spaghetti
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Courgette (zucchini) Spaghetti