Tangy Hot Chicken Salad by
2 Chicken Breast Fillets, Skinless and Boneless
2 Medium Capsicum Peppers
2 Medium Stalks Celery
25g Toasted Almonds
2 Dtsp Sultanas
1 tspn Harissa
1 tspn Lemon
2 tbspn Water
a pinch of Salt
Chicken Breast Fillets, Skinless and Boneless
Medium Capsicum Peppers
Medium Stalks Celery
g Toasted Almonds
Combine dressing ingredients and set aside.
Dice chicken into small pieces; finely chop onions and peppers.
Melt butter in pan over medium heat and add chicken.
Shred lettuce and slice celery.
When chicken is almost cooked, add the peppers and onions to pan to soften slightly.
Once chicken in cooked, drain contents of pan and toss together with lettuce, celery, almonds and sultanas.
Divide equally between 2 plates and drizzle on dressing.
Nutrition Information (per serving):
|| 15.6 g
|| 2.9 g
|| 17.8 g