5 salad meals
1 600 g package of gluten-free crunchy breaded chicken breast strips
6 cups lettuce to choice, cut
15 cherry tomatoes, halved
½ red bell pepper, diced
½ green bell pepper, diced
1 red onion, diced
1 can black beans, rinsed and drained
1 ½ cup kernel corn
3 tbsp. fresh coriander, minced
3 tbsp. olive oil
Juice of 3 limes
1 tsp. sugar
½ tsp. chili powder
Freshly ground salt and pepper, to taste
Fresh coriander stalks
Cook chicken breast strips according to instructions on packaging.
While chicken strips are cooking, prepare salad. In large bowl, mix together oil, lime juice, coriander, sugar and chili powder. Add remaining ingredients except for lettuce. Mix thoroughly and correct seasoning.
Garnish plates with cut lettuce and top with equal amounts of salad. Serve chicken strips and top with coriander stalks.
Our Chef’s Suggestion: serve chicken strips with salsa dip!