January Recipe 2019


Preparation Time: 20Mins
Serves 4 (as a Light Meal)
400g cooked skinless chicken breast fillet, shredded
(see Cook’s Tip)
¼ red cabbage, cored, shredded
3 carrots. Coarsely grated or finely shredded
5 green Shallots, thinly diagonally sliced
2 red chillies, halved, thinly sliced small bunch coriander, roughly chopped, including stalks
2 Tbsp roasted unsalted peanuts, roughly chopped
3 Tbsp hoisin Sauce or gluten-free hoisin sauce
1 Tbsp toasted sesame oil
1 Combine dressing ingredients in a small bowl and set aside.
2 Put chicken, cabbage, carrot, shallot, chilli and half coriander in a large bowl. Add dressing and toss to combine.
3 Place salad on a serving plate. Top with remaining coriander and peanuts.
To cook the chicken ahead, spray with a little cooking
Recipe from the Better Homes and Gardens Diabetic Living Jan/Feb 2019 Issue 79