This is a warm salad, need I say more? Dry-fried chicken breast sprinkled with an aromatic blend of warm spices, sitting on top of a bed of just-wilted spinach and topped with top notes of sweet basil. It is a flavour and textural sensation thanks to a finish of cracked rice cake.
Ingredients:
- 100g chicken breast, sliced into strips
- 2 teaspoons Moroccan spice blend
- ½ teaspoon Himalayan salt
- ½ teaspoon freshly groundblack pepper
- 150g baby spinach
- 2 tablespoons low-sodium tamari
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 handful basil leaves
- 1 rice cake, broken into pieces
Method:
Heat a small non-stick frying pan over medium heat and, when hot, add the sliced chicken breast. Allow to cook, stir-frying for 1 minute. Sprinkle over the Moroccan spice blend and season with the salt and pepper. Continue to cook and stir for a further 3–4 minutes, or until the chicken is cooked through. Remove the chicken from the pan and set aside. Add the spinach to the pan along with the tamari, water and lemon juice. Season with salt and pepper and cook for 30 seconds, turning the spinach over until it is just wilted. Remove the spinach from the pan and place on a plate. Toss the cooked chicken with the basil leaves and crumbled rice cake and build on top of the spinach. Season with salt and pepper and pour the liquid from the pan over top of the salad.Tip:
Have you ever tried to eat 150g of raw spinach? It’s daunting to say the least and, despite it being very good for you and super-low in calories, it’s a terrifying prospect. Just wilting it in a hot pan for 30 seconds breaks the spinach down, making it more manageable, but as it breaks down it releases water, which helps to create a sauce for your salad. It also tastes great with simple seasoning. Extract from Bridget Davis’ cookbook Eat Your Way Slim & Healthy
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