Spicy Chicken Salad

Low Carb Recipes
SPICY CHICKEN SALAD
This is an excellent recipe for leftover roast chicken. Add the dressing just before serving, so that the spinach retains its crispness.

INGREDIENTS
8 oz/225g young spinach leaves
3 celery stalks, thinly sliced
½ cucumber, thinly sliced
2 scallions, thinly sliced
3 tbsp chopped fresh parsley
12 oz / 350 g boneless, lean roast chicken, thinly sliced
smoked almonds, to garnish (optional)

DRESSING
1-inch/2.5-cm piece fresh gingerroot, finely grated
3 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp clear honey
½ tsp ground cinnamon
salt and pepper


Thoroughly wash the spinach leaves and pat dry on paper towels.
Place the spinach in a large bowl, then add the celery, cucumber, scallions, and parsley and toss well.
Transfer the salad ingredients to serving plates and arrange the chicken on top.
To make the dressing, place the grated ginger, olive oil, vinegar, honey, and cinnamon in a screw-top jar and shake well to mix. Season to taste with salt and pepper.
Pour the dressing over the salad. Scatter a few smoked almonds over the salad to garnish, if using.

Nutritional Information
Calories 225
Protein 25g
Carbohydrate 4g
Sugars 4g
Fat 12g
Saturates 2g

COOK’S TIP
For extra color, add some cherry tomatoes and some thin strips of red and yellow bell peppers and garnish with a little grated carrot.

Source : Time to Cook Low Carb