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Recipes (continued)
Soy Chicken & Omelette Salad
Serves: 4
Preparation: 10 minutes (+ 1 hour marinating time)
Cooking: 25 minutes
2 single chicken breast fillets
cup soy sauce
2 tablespoons lime juice
1 tablespoon sesame oil
2 garlic cloves, crushed
80g snow pea sprouts, chopped
2 medium carrots, peeled, coarsely grated
1 fresh long red chilli, thinly sliced
1 bunch asparagus, ends trimmed, cut in
half crossways
1 bunch broccolini, ends trimmed, cut in half
crossways
3 eggs, lightly beaten
4 green shallots, ends trimmed, finely
chopped
1. Use a small sharp knife to score chicken
both sides three times. Place in a glass
dish. Pour over ¼ cup of the soy sauce.
Turn chicken to coat. Cover with plastic
wrap and place in the fridge for 1 hour to
marinate.
2. Combine remaining soy sauce along with
juice, oil and garlic in a small bowl. Set
aside.
3. Place the sprouts, carrot and chilli in a
large serving bowl. Set aside.
4. Arrange the asparagus and broccolini in
steaming trays. Place lid on and set timer
(5 mins). Remove from trays and add to
sprout mixture.
5. Drain chicken. Arrange in steaming tray.
Place lid on and set timer (20 mins).
Remove from tray. Set aside for 5 minutes.
Shred. Add to sprouts.
6. Whisk eggs and shallots in a jug. Heat a
small non-stick frying pan over medium
heat. Add egg mixture and tilt pan to
cover base. Cook for 1-2 minutes or until
just set. Turn and cook for a further 1-
2 minutes or until just set and golden
underneath. Transfer to a chopping board.
Roll omelette into a log. Thinly slice and
add to salad in bowl. Drizzle with dressing.
Gently toss to combine. Serve.
Nutritional per serve: 15g fat; 1187kJ;
0.07g sat fat; 5.1g fibre; 5.7g carbohydrate.