Recipe Category: Chicken
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Ingredients
- 1/2 head cauliflower
- 1 tablespoon (15 g) butter
- 1/2 cup (60 g) walnuts, chopped
- 4 teaspoons soy sauce, divided
- 2 cups (220 g) diced cooked chicken
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (30 ml) oil
- 3 teaspoons grated ginger
- salt.
- 20 lettuce leaves
Method
- First, run your cauliflower through the shredding blade of your food processor
- Put it in a microwaveable casserole dish with a lid, add a couple of tablespoons of water, cover, and cook it on high for 6 minutes
- When the microwave beeps, uncover your cauliflower right away! You don’t want white mush
- While that’s happening, melt the butter in a medium skillet and add the walnuts
- Stir over medium heat for a few minutes until they’re getting crisp
- Stir in 2 teaspoons of the soy sauce and saute for another minute to evaporate the soy sauce a bit
- Remove from heat
- Put the diced chicken, walnuts, and cauli-rice in a big mixing bowl
- In a separate bowl, stir together the rice vinegar, oil, grated ginger, and the remaining 2 teaspoons of soy sauce
- Pour over the chicken and cauliflower and toss well
- Add salt to taste
- Serve the salad mounded on 4 plates with lettuce leaves on the side
- Wrap the salad up in the leaves to eat
Makes 4 servings
- Each with 26 g protein; 5 g carbohydrate; 2 g dietary fiber; 3 g usable carbs
Full List of Chicken Recipes
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