Tasty chicken

salad

Ingredients:

• 90g of chicken breast per person
• 1 ½ cups of shredded lettuce or cabbage
• Thin slices of red onion
• Handful of mint leaves
• 1 nectarine/peach/ ½ a mango sliced thinly
• ½ large red chilli thinly sliced
• Optional: cashew nuts (5 per person – to limit fat content)

 Dressing:

• 1 tablespoon low fat mayonnaise
• ½ tablespoon of lime juice

 Method:

1. Cook the chicken breast in a pan. Once cooked shred finely
2. Mix all salad ingredients and the chicken together in a big bowl (and the cashews if you’re including them)
3. Dress salad with the lime mayonnaise

Friday night seafood dinner

Ingredients

• 6 green prawns per person
• Fresh garlic cloves
• Fresh lemon

Salad

• 1/3  cup of couscous per person
• 5 cherry tomatoes per person
• 6 green or black olives per person
• ¼ of avocado per person (or less)
• Handful of mint leaves
• Baby spinach leaves

Method:

1. Boil the kettle. In a bowl put dry couscous and cover with an equal amount of boiling water. Cover the bowl with a plate and leave to sit.
2. Rinse and chop tomatoes, olives, mint and baby spinach leaves
3. After 5 minutes stir the couscous with a fork, add the salad ingredients + 1 teaspoon of olive oil and scatter thin slices of avocado on top.
4. Drizzle with olive oil and balsamic and add fresh chilli if you like a bit of spice.
5. Shell the prawns. Preheat a frying pan over high heat and a tiny amount of olive oil. Place prawns and garlic in the pan and cook for approximately 1 min each side or until they turn orange.
6. Remove from pan and serve with couscous salad.

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