CHICKEN STRIP SALAD
Ingredients:
500g free range chicken fillets
2 cups spelt flour
2 tablespoons dried thyme leaves
2 tablespoons curry powder
2 tablespoons himalayan salt
Butter/coconut oil for frying
Method:
Slice chicken fillets into thin slices.
Mix everything together in a bowl (except the chicken)
Heat butter/coconut oil in a sauce pan.
Dip the chicken strips in the flour/herb mix. Shake off excess flour.
Fry in the pan until light brown.
Put on a cooling rack to drip and cool.
Salad Ingredients:
200-300g Rice/Maize/Gluten-free Vermicelli Pasta
Lettuce leaves
Peppers
Red Onions
Avocado
Cherry Tomatoes
Organic Apple Cider Vinegar
Himalayan Salt
Olive Oil
Method:
Boil the Rice Vermicelli for 2 minutes. Drain and rinse with cold filtered water.
Wash all the salad ingredients
Slice & decorate the plate with the lettuce leaves.
Put well drained rice pasta on the leaves.
Put all the other salad ingredients on the pasta.
If you would like to season the salad - now is the time: Sprinkle some fine himalayan salt, some olive oil and some apple cider vinegar.
Lastly add the cooled chicken strips on top.