Ellissa-Mae’s Asian Salad - Healthy Inspirations

Ellissa-Mae’s Asian Salad

Serves 4

Fresh! Thanks to Ellissa-Mae in our Prospect and Frewville centres for this pic.

Reset: Suits phases 2-4
Great Shape: protein, vegetable, fat

Ingredients

1 daikon radish, finely sliced 
2 carrots, finely sliced
500g chicken thighs 
1 Tbsp coconut oil 
2 cucumbers, thinly sliced 
1 punnet cherry tomatoes, halved 
2 packs Zero noodles 
Handful mint leaves
Handful coriander leaves

Dressing/chicken marinade

1/4 cup lemon juice
1 1/2 Tbsp fish sauce
1 Tbsp sesame oil
Stevia to taste
Chilli flakes (optional) 

Pickling liquid

1/4 cup rice wine vinegar
1 cup water
1/4 cup sugar substitute 
1 Tbsp salt


Method

  1. Combine the pickling liquid ingredients. Add the sliced daikon and carrot.
  2. Combine the dressing ingredients. Marinate the chicken in half of the dressing. 4 hours is good, overnight even better! 
  3. Fry the chicken in coconut oil until cooked through. Cover with foil and set aside to rest for 10 minutes. 
  4. Prepare the noodles according to package instructions.
  5. Slice the chicken. 
  6. Mix noodles, drained pickled vegetables, fresh vegetables and herbs with remaining dressing in a bowl, and then place on plates. Top noodles with sliced chicken and extra herbs to taste.