Spiced Chicken with Cucumber & Carrot Salad
4 servings, ready in 55 minutes
Learn now how to make Spiced Chicken Salad! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 30 minutes
Cooking time: 25 minutes
Preheat a griddle and keep it hot until ready to use.
Peel the carrots then use the peeler to shave the carrot in to ribbons. Shave the cucumber too, but make sure to discard the middle seeds. Place both into a bowl with the shallot, adding the salt, SPLENDA® Granulated and mint leaves. Stir well and set aside.
Stir together the garlic, cumin, lime, turmeric and oil and rub over the chicken. Place the chicken carefully on to the griddle, probably 2 at a time and cook for 4-5 minutes on each side. Make sure that you leave the chicken to seal for a few minutes before touching.
Drain off the vinegar marinade from the carrot then serve the salad with the chicken. All you may need is a handful of punchy salad greens.
Tip: Use tofu or Quorn instead of chicken for a vegetarian option.
Tip: Roll the lime between the palms of your hands to release as much juice as possible.
*Diabetes Friendly Recipes contain < 10% of total calories from saturated fat, and no more than 40 grams of carbohydrate per serving.
- 3 large carrots
- ½ large cucumber
- 1 shallot, peeled and finely chopped
- 3 tbs white wine vinegar
- ½ tsp salt
- 2 tbsp SPLENDA® Granulated
- 3 sprigs fresh mint, leaves only, shredded
- 2 cloves garlic, peeled and crushed
- 1½ tsp ground cumin
- 1 lime, zest and juice
- 1 tsp turmeric
- 1 tbsp sunflower oil
- 4 chicken breasts, butterflied
|of which saturates||1.00g|
|of which sugars||6.00g|