CHICKEN SALAD WITH PUMPKIN OIL 嫩雞沙律配南瓜籽油

CHICKEN SALAD WITH PUMPKIN OIL

Wheat, gluten, corn, nightshade, dairy, soya,

egg & nut free

The pumpkin oil and balsamic vinegar combine to make a really delicious

dressing for the chicken. Serve with new potatoes (if you can eat them)

and the cucumber salad below.

Ingredients -

3 tbsp olive oil

4 medium onions, very finely sliced

the cooked breast and thigh meat from one large chicken

sea salt and freshly ground black pepper

4 tbsp balsamic vinegar

8 tbsp toasted pumpkin seed oil

baby spinach and pink chicory leaves

Instructions -

Heat the oil in a heavy, wide pan then add the sliced onions and stir thoroughly so that the onions are well broken up.

Fry VERY gently, over a very low heat, for 40–45 minutes.

The onions should very gradually change colour and dry out but must not burn.

Slice the chicken meat and lay 1/3 out in a pie dish.

Grate over a little sea salt and black pepper and sprinkle over 1/4 of the onions.

In a separate bowl mix the balsamic vinegar and the pumpkin oil and spoon 1/3 over the chicken.

Lay another layer of chicken in the bowl and repeat the procedure twice.

You should end up with a good handful of onions left – lay them aside.

Leave the chicken to marinate for 3-4 hours.

To serve, arrange the spinach leaves and chicory in a dish.

Spoon over the chicken, pouring any remaining marinade

over the top.

Sprinkle over the remaining onions and decorate.

SERVES 6 – PER PORTION

461cals – 39g protein

30g total fat – 6g sat / 19g mono / 4g poly

8g carbohydrate of which 6g sugar

1g fibre – 177mg sodium / 0.4g salt

31mg calcium

GOOD SOURCE OF: Vitamin B6, niacin & zinc

(Source: FoodsMatter)