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Ingredients:

  • Salad mix of your choice, but i used the below.
  • Cooked peppers, onion, garlic and Chillis
  • Baby Spinach
  • Cooked Mushrooms and parsley
  • Marinade Chicken breast pieces in Olive Oil, Lemon Zest and the juice of the lemon for an hour.

Salad Dressing Ingredients:

  • 1/4 cup almond butter
  • 2 Tbsp. apple cider vinegar/ white wine Vinegar
  • 2 Tbsp. Lime Juice
  • 3 Tbsp. olive oil
  • 2 Tbsp. honey
  • 2 Tbsp. coconut cream
  • 2 garlic cloves
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 1 tsp. salt
  • 1/4 tsp. chili powder or fresh chilli for more heat
  • 2 Tbsp. fresh corriander eaves
  • 1 Tbsp. chopped Spring onion / onion

Salad Method:

  • Pan fry the chicken on High for a couple minutes each side, until cooked.
  • Pan fry the Pepper, Onion, Garlic, Chilli ( you can eat this raw)
  • Layer the Jar with all of the ingredients.

Dressing Method:

  • Chop the peeled ginger, Onion and Garlic
  • Combine all ingredients in a blender.
  • Pulse gently until the liquid is smooth — if you mix it on a high level, the dressing will overheat.
  • Pour into your neat takeaway Jar and pour onto your salad before eating.

 

 

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