January 31, 2018 at 11:59 am #57756
Any suggestions for substitutions to make this recipe BT compliant and a suggested serving size?
Orange Slaw Salad
1 Wombok cabbage
1.5 cups of cashews
Bunch of shallots
100g fried noodles
1 Roast chicken
Hot English mustard
Premium Extra Virgin Olive Oil
Preheat oven to 150°C
On an oven tray place parchment paper and lay out cashews, roast for 5 – 10 minutes, than remove and let cool
De-skin the roast chicken and shred
Thinly slice the cabbage
Peel and segment oranges
Chop the shallots ommiting the white section
To build the salad place the cabbage on a serving platter, scatter bean shoots, chicken, oranges, cashews and finally the green onions.
In a separate bowl, place 40ml of fruit vinegar, 1 tablespoon of Dijon Mustard, 1 tablespoon of Mayonnaise and 80ml of Premium Robust Extra Virgin Olive Oil
Whisk together until the mixture is combined
Pour over salad and serve!
February 1, 2018 at 1:23 pm #57844
Per person we would suggest weighing out the chicken to a serving size of 100g per trimmer.
Take only 8 roasted cashews per trimmer (you could chop these to make them go further).
Build the salad with the cabbage, bean shoots, oranges and shallots (all non- starchy carbs) and take 2 cups per trimmer and then mix through the 100g of chicken and cashews.
You can mix up the full salad dressing but measure out no more than 2 teaspoons to pour over your salad at the end.
As for the noodles, these would be considered starchy carbs and a serving size would be 1/2 a cup per trimmer. Opt for wholegrain noodles or pasta, or instead of noodles you could have the chicken salad with half a wholegrain pita bread.
BT Nutritionist 🙂
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