Sunbeam ST6820 manual Soy Chicken & Omelette Salad

Recipes (continued)

Soy Chicken & Omelette Salad

Serves: 4

Preparation: 10 minutes (+ 1 hour marinating time)

Cooking: 25 minutes

2 single chicken breast fillets cup soy sauce

2 tablespoons lime juice

1 tablespoon sesame oil

2 garlic cloves, crushed

80g snow pea sprouts, chopped

2 medium carrots, peeled, coarsely grated

1 fresh long red chilli, thinly sliced

1 bunch asparagus, ends trimmed, cut in half crossways

1 bunch broccolini, ends trimmed, cut in half crossways

3 eggs, lightly beaten

4 green shallots, ends trimmed, finely chopped

1.Use a small sharp knife to score chicken both sides three times. Place in a glass dish. Pour over ¼ cup of the soy sauce. Turn chicken to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

2.Combine remaining soy sauce along with juice, oil and garlic in a small bowl. Set aside.

3.Place the sprouts, carrot and chilli in a large serving bowl. Set aside.

4.Arrange the asparagus and broccolini in steaming trays. Place lid on and set timer (5 mins). Remove from trays and add to sprout mixture.

5.Drain chicken. Arrange in steaming tray. Place lid on and set timer (20 mins). Remove from tray. Set aside for 5 minutes. Shred. Add to sprouts.

6.Whisk eggs and shallots in a jug. Heat a small non-stick frying pan over medium heat. Add egg mixture and tilt pan to cover base. Cook for 1-2 minutes or until just set. Turn and cook for a further 1- 2 minutes or until just set and golden underneath. Transfer to a chopping board. Roll omelette into a log. Thinly slice and add to salad in bowl. Drizzle with dressing. Gently toss to combine. Serve.

Nutritional per serve: 15g fat; 1187kJ;

0.07g sat fat; 5.1g fibre; 5.7g carbohydrate.

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