Antony Worrall-Thompson Recipe of the week!

Each fortnight we will bring you a recipe from AWT’S award winning cookbook ‘The Essential diabetes cookbook’. This book won the award for the ‘best health and nutrition book’ at the recent Le Cordon Bleu Awards in Australia.

ORIENTAL CHICKEN SALAD

A crunchy oriental salad that is light to eat and easy to prepare.

Serves 2
1 medium chicken breast, cooked and finely shredded
1 large shallot, thinly sliced
100g beansprouts, rinsed
150g Chinese cabbage, finely shredded
1 large carrot, very thinly sliced
1⁄2 cucumber, halved lengthways,
de-seeded and cut in 5mm slices
100g cherry tomatoes, halved
8 radishes, sliced
2 tablespoons coriander leaves
1 tablespoon shredded mint leaves
20g unsalted roasted peanuts, chopped
50g rice noodles, prepared according to packet instructions and well drained
For the dressing
4 tablespoons lime juice
1 tablespoon fish sauce (nam pla)
2 bird’s-eye chillies, de-seeded and finely chopped
2 garlic cloves, crushed
2 teaspoons clear honey

Combine all the dressing ingredients in a small bowl or jug and leave to sit for 30 minutes to allow the flavors to develop.

Combine all the salad ingredients apart from the noodles in a large bowl.
Just before serving, toss the dressing through the salad until well mixed.

Spoon the noodles into 2 large bowls and top with salad.

Per serving: 337 kcals; 9g fat; 2g saturated fat;
39g carbohydrate; 0.66g sodium