Low fructose / Gluten freeServes 4
2 chicken breast fillets, cut into thin strips
a handful of alfalfa sprouts
2 large handfuls of mixed lettuce leaves
1 cucumber, cut into fine strips
2 carrots, cut into fine strips
1 tbsp sesame seeds
3 tbsp of natural peanut butter (no added sugars/salt or preservatives - just peanuts!)
2 tbsp roasted sesame oil
1 tbsp olive oil
2 tbsp rice malt syrup
1 red chilli, seeds removed, finely chopped
juice from 1 lime
To make the dressing, combine all ingredients in a jar and shake well. If the peanut butter is a bit hard, soften in the microwave first for 10-15 seconds.
Then, toss the sesame seeds in a dry hot pan until slightly golden and set aside to cool.
Heat a little olive oil in the pan and add the chicken strips, cook until lightly brown. Sprinkle with some sea salt and set aside.
Combine the sprouts, cucumber, and carrots in a large bowl. Mix through the chicken and sesame seeds. Drizzle with the dressing when ready to serve.