This juicy chicken and spiralized carrot salad is so easy it barely deserves to be called cooking. With its bright flavors and crunchy textures, this dish is a favorite lunchtime staple in our house, and is best eaten as soon as you dress the carrots. Sprinkle some extra flaxseeds or linseeds for an added healthy boost.
3 large fresh carrots, peeled
2 skinless chicken breasts
1 cup of chopped cilantro (or flat leaf parsley)
1 tablespoon black sesame seeds
Toasted sesame oil, to taste
Japanese yakiniku (BBQ) sauce, to taste (available in international supermarkets under Asian seasonings)
Fresh lime juice, to taste
1. Poach the chicken breasts in water with a stock cube, and once cooked through, shred roughly with a fork.
2. Spiralize the carrots and place into a large bowl.
3. Add sesame oil, BBQ sauce, lime juice to taste in increments of tablespoons.
4. Add shredded chicken, sesame seeds and cilantro, mix and serve.
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