Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Chicken Breast Salad with Black Vinegar

Total time: 2 hrs 15 mins

Serves 1

11.5 grams of fibre per serving

INGREDIENTS

INSTRUCTIONS

1.

Marinade raw chicken breast with pepper, cumin and salt. 

2.

Slow cook the chicken breast for two hours.

3.

Slice carrot and cucumber into long thin strips.

4.

Stir fry the sunflower seeds until they are dry. 

5.

Mix corn, carrot, cucumber with salad vegetables together. 

6.

Add in dried sunflower seeds.

7.

Mix olive oil with black vinegar and serve as salad sauce.

NUTRITION INFORMATION (PER SERVING)

Energy (kcal)

459

Carbs (g)

40.1

Proteins (g)

21.3

Fats (g)

25.5

Fibre (g)

11.5

Recipe by Siu Tong Cafe