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Simple no cook dinner recipes.


Warm Chicken satay and vegetable salad with cous cous –serves 4

Ingredients

· 2 cups of diced leftover roasted vegetables eg red onion, carrot, sweet potato, capsicum, eggplant, mushroom

· 2 cups shredded cooked chicken

· 2 cups baby spinach or salad greens

· 1 cup cous cous

· 1 cup boiling water

· Rind of one orange

· 2 tablespoons sultanas

· No cook peanut sauce ingredients:

o 1/3 cup hot water

o ½ cup peanut butter (smooth or crunchy)

o 2 teaspoons soy sauce

o 4 shallots onion diced

o 1 teaspoon garlic minced

o 1 teaspoon sugar

o 1/2 teaspoons chilli flakes

o 1 teaspoon minced ginger root

o 1 tablespoon lime juice

Step 1

Pour boiling water onto cous cous. Add orange rind and sultanas. Cover and set aside for 5 minutes or until liquid is absorbed.

Step 2 Make satay sauce by mixing all sauce ingredients together

Step 3 Mix sauce into chicken.

Step 4 Get a platter and lay out a bed of baby spinach, then a layer of roasted vegetables, then the cous cous and then the chicken satay mixture. Sprinkle with some more sultanas



Chicken noodle salad – serves 4

Ingredients

· 2 cups shredded chicken

· 450 g packet fresh hokkien noodles

· 1 carrot peeled and cut into matchsticks

· 1 cucumber peeled and cut into matchsticks

· 1 small red capsicum thinly sliced

· 100g snow peas, sliced lengthways

· 4 spring onions thinly sliced

· 2 tablespoons sweet chilli sauce

· 1 ½ tablespoons soy sauce

Step 1

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 to 4 minutes or until tender. Using a fork, separate noodles. Drain.

Step 2

Place shredded chicken, carrot, cucumber, capsicum, snow peas and coriander in a large bowl. Add hot noodles. Toss to combine.

Step 3

Place sweet chilli sauce and soy sauce in a screw-top jar. Season with pepper. Secure lid. Shake to combine. Pour dressing over salad. Toss to combine.

Can be served warm or cold.

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