STEP 2 Warm cauliflower rice and spicy chicken salad

Name: STEP 2 Warm cauliflower rice and spicy chicken salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 200g raw cauliflower florets; spray oil; 1 lemongrass stalk, peeled and diced; 1 small red chilli, diced; 4 spring onions, sliced; 75g grated carrot; 75g grated courgette; 1 small red or yellow pepper, deseeded and diced; 2 x 100g cooked chicken breast fillets, skinned and shredded; 2 kaffir lime leaves, shredded; a handful of coriander or mint, finely chopped; juice of 2 limes; 2 tbsp Thai fish sauce (nam pla); artificial sweetener to taste

6 steps

Prep:20minCook:8min

This tangy salad is so healthy and refreshing. The cauliflower ‘rice’ fills you up and keeps the carbs really low. If you want, you can make the salad in advance and keep it for several hours or even overnight in the fridge. Kaffir lime leaves, lemongrass and Thai fish sauce are widely available in most supermarkets.

Updated at: Thu, 17 Aug 2023 13:46:51 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories258.1 kcal (13%)

Total Fat6.7 g (10%)

Carbs24.1 g (9%)

Sugars12.6 g (14%)

Protein27.7 g (55%)

Sodium1527.8 mg (76%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200gcauliflower florets

75gcarrot

75gcourgette

small, or yellow, deseeded and diced

2 x 100gchicken breast fillets

cooked, skinned and shredded

2kaffir lime leaves

shredded

coriander

or mint, finely chopped

Lime Dressing

2juice of limes

2 Tbspthai fish sauce

nam pla

artificial sweetener

to taste

Instructions

Step 1

Put the cauliflower florets in a food processor and pulse until they have the consistency of rice-sized ‘grains’.

Step 2

Lightly spray a wok or deep frying pan with oil and set over a medium to high heat. Stir-fry the lemongrass, chilli and spring onions for 2–3 minutes. Add the cauliflower and stir-fry for 4–5 minutes until tender but still slightly crunchy.

Step 3

Transfer to a large bowl and mix with the carrots, courgettes, pepper, chicken, lime leaves and herbs.

Step 4

Make the dressing: blend the lime juice and fish sauce and sweeten to taste. Sprinkle over the salad and toss gently.

Step 5

Cover the bowl with a lid or some cling film and chill in the fridge for at least 15 minutes or until required.

Step 6

Tips: If you want a really crunchy texture, you can dice the carrot and courgette instead of grating them. You could use the juice of 1 lemon instead of 2 limes but the flavour will not be so authentic. If you’re on a low-salt diet, use a low-sodium Thai fish sauce.

View on one2onediet.com

↑Support creators by visiting their site 😊