Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Dish of Day 5_3.JPG

Chicken Breast Salad with Black Vinegar

Frame (7).png

Total time: 2 hrs 15 mins

Frame (7).png

Serves 1

Vector (8).png

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)

Frame (8).png

Energy (kcal)

459

Group 1629.png

Carbs (g)

40.1

Frame (9).png

Proteins (g)

21.3

Group 1630.png

Fats (g)

25.5

Vector (8).png

Fibre (g)

11.5

Recipe by Siu Tong Cafe