Recipe
Asian Salad
30 minutes
SERVINGS:8
Ingredients
| 4 | pitted dates |
| 3 | green onions |
| 2 | scoops BN Fibre |
| 1 | red capsicum |
| 500g | chicken breast |
| 4 | cups coleslaw mix |
| 2 | cups broccoli |
| ½ | cup coconut aminos |
| ¼ | cup sliced almonds |
| ¼ | cup rice vinegar |
| ¼ | cup olive oil |
| 4 | tsp sesame oil |
| 2 | tsp mince garlic |
| 2 | tsp fresh ginger |
Method
-
Step 1
Cook the chicken in a medium heat pan until golden
-
Step 2
Let your chicken cool slightly before shredding.
-
Step 3
In a blender or food processor, blend all sauce ingredients.
-
Step 4
Place all salad ingredients in a large bowl and add the sauce - toss to combine.
-
Step 5
Serve immediately, or store in the fridge for up to 5 days.
Notes
- Add or substitute vegetables to your liking.
- Make a double batch of sauce to use on meats or fish. Add sriracha to the sauce for an extra kick.
