Sunflower Chicken Salad
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 5 min | Yield: 1 large bowl |
This low-fat salad is full of vibrant colours, textures and flavors.
Ingredients
- 1 1/2 cups Broccoli, Steamed
- 1/4 cup Dried Apricots
- 3/4 cup Cabbage, Raw
- 1 cup Chickpeas, Canned
- 1/4 cup Seeds Sunflower
- 1/4 cup Red Onion
- 1 tsp Ginger Root
- 1/4 cup Orange Juice, Raw
- 2 tbsp Balsamic Vinegar
- 1 cup Baby Cherry Tomatos
- 2 tbsp Basil, Fresh
- 1 cloves Garlic Clove
- 5 oz Grilled Chicken
Directions
Steam broccoli. In a bowl mix the apricots, broccoli, cabbage, chickpeas and tomatoes. Put finely sliced onion, garlic and grated ginger in a bowl with the juice, vinegar and oil.
Mix well and leave for 5 minutes until onion is softened. Add to salad,toss then sprinkle sunflower seeds on top.