I know for some of us the temperatures are soaring and the thought of spending time in a baking hot kitchen is just too much. Many of my US followers are reporting steaming hot temperatures. During these times I fall back on the BBQ for cooking main meals outside and serving deli fare for lighter lunches. This is a salad that we had yesterday – it can be prepared and tossed together for serving in under 10 minutes so there’s no need to mop the brow! I used
some ready-cooked chicken leftover from the grill and livened up the mix with some warm Indian spices, you could use any pre-cooked type of your fancy. It worked amazingly well with the crisp and sweet crunch of the carrot and the peppery flavour of the watercress/arugula and rocket leaves. The yogurt dressing flavoured with fresh mint kept it light and low fat. It’s a simple affair but all the better for that. It won’t hang around for sure.
INDIAN CHICKEN AND CARROT SALAD
200 g/7 oz skinless and boneless cooked chicken, shredded
1 large carrot, grated
1 tbsp toasted flaked almonds
1 tbsp sultanas/seedless white raisins
2 handfuls watercress/arugula, rocket and spinach salad leaves
1/2 tsp ground cumin
1/2 tsp ground coriander/cilantro
3 tbsp fat-free natural yogurt
1 tbsp chopped fresh mint
salt and freshly ground black pepper
1. Mix the chicken with the carrot, almonds, sultanas/seedless white raisins and salad leaves in a bowl.
2. Mix the cumin with the coriander/cilantro, yogurt, mint and salt and pepper to taste.
3. Toss into the salad and serve.
WLS PORTION: 1/2-1
CALORIES PER PORTION: 292