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.
Ingredients:
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
Instructions:
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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