Name of Recipe:
Mediterranean chicken salad - low carb friendly
Number of People:
4
Ingredients:
1½ cups (375ml) chicken stock
½ cup (125ml) white wine
4 (680g) single chicken breast fillets
2 medium (400g) yellow capsicums
200g baby rocket leaves
250g teardrop tomatoes, halved
1/3 cup (50g) black olives
Anchovy dressing
½ cup firmly packed basil leaves
½ cup (125ml) extra virgin olive oil
2 tablespoons finely grated parmesan cheese
2 drained anchovy fillets
1 tablespoon lemon juice
Preparation:
Combine stock and wine in a medium shallow pan, bring to the boil. Add chicken and simmer, loosely covered, for about 8 minutes, turning once, until chicken is cooked through. Remove chicken from pan, stand 10 minutes before slicing.
Meanwhile, quarter capsicums, remove and discard seeds and membranes. Roast in a very hot oven or under grill, skin side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, slice capsicum thinly.
For the anchovy dressing, blend all ingredients until smooth.
Arrange the rocket, tomatoes, olives, chicken and capsicum on serving platter. Just before serving, drizzle with the anchovy dressing.
Thermomix:
Combine basil leaves, oil, parmesan cheese, anchovy fillets and lemon juice in TM bowl, blend 30 seconds, speed 9.
Pour into another jug.
Without cleaning bowl, pour 1 litre of water into bowl
Arrange chicken breasts in Varoma, season with salt and pepper (garlic salt if desired).
Steam on Varoma, speed 3, 25 to 30 minutes or until chicken breasts are cooked through.
Arrange rocket, tomatoes, olives, chicken and capsicum on a platter or in a bowl. (Roast capsicums as above if desired, although they are also nice left crispy)
Drizzle with dressing.
8.7g carb, 541 calories
Source: 501 Low-Carb Recipes - The Australian Women's Weekly
