Chicken Spiralized Salad Food
CHICKEN SPIRALIZED SALAD
Use a spiralizer to create thin ribbons of cucumber and carrots, then drizzle with a soy and ginger dressing for a low calorie lunch
Provided by Chelsie Collins
Categories Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 11
Steps:
- Layer the salad ingredients into 2 plastic containers if you're packing to take to work, or put them in a large bowl. Make the dressing by combining all the ingredients in a jar with a lid, add some seasoning and shake well. Put the dressing in 2 small pots to pack into your lunchboxes, or toss through the salad if eating straight away.
Nutrition Facts : Calories 277 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
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- Add the peanut butter, rice vinegar, lime juice, sesame oil, soy sauce, honey, salt and red pepper flakes to a mason jar.
- Grate the ginger and the garlic and add them to the mason jar as well. Cover tightly with a lid and shake very well until everything is well blended.
- Set the dressing aside while you prepare the chicken (feel free to make the dressing the night or the day before and let it chill in the fridge until you're ready to use it).
- Heat a large skillet over medium heat and add the olive oil and then the chicken strips. Pour half the dressing over the chicken in the skillet and cook the chicken in the dressing for about 6-8 minutes per side or until the pieces are cooked through.
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