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Ingredientes
- 1 clv garlic crushed
- 3 Tbsp. rice vinegar or possibly whitewine vinegar 1 lemon juiced
- 1 1/2 Tbsp. caster sugar
- 1 x clove very finely crushed
- 2 x fresh kaffir lime leaves very finely minced (optional)
- 1/2 tsp dry chilli flakes juice from 40mm root ginger (peel grate and squeeze to extract the liquid)
- 1 x salt and black pepper
- 1 sm cooked chicken meat removed and shredded
- 1 handf mangetouts
- 3 Tbsp. lowfat sour cream
- 1/2 x cos lettuce leaves torn into three or possibly other crisp leaves
- 12 x cherry tomatoes halved
Direcciones
- Whisk together the first 9 ingredients (or possibly 8 if not using lime leaves).
- Add in the chicken coat thoroughly.
- Leave to marinate for at least an hour or possibly overnight.
- When ready to serve blanch the mangetouts in boiling water for about 30 seconds drain and plunge into cool water till cool then drain again.
- Remove the chicken from the marinade and beat the lowfat sour cream into the marinade juices.
- Try the dressing and add in more seasoning if it needs it.
- Arrange the cos mangetouts and tomatoes in four bowls then place some chicken on top and blob with the cream dressing.
- This is a sort of oldfashioned english salad with a raiding party into thailand.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 734g | |
| Recipe makes 4 servings | |
| Calories 758 | |
| Calories from Fat 442 | 58% |
| Total Fat 49.09g | 61% |
| Saturated Fat 14.47g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 236mg | 79% |
| Sodium 248mg | 10% |
| Potassium 1569mg | 45% |
| Total Carbs 16.6g | 4% |
| Dietary Fiber 4.9g | 16% |
| Sugars 11.01g | 7% |
| Protein 61.2g | 98% |
