Simple Chicken Salad
Prep Time 20 minutes
Cook Time 20 minutes
Servings 5 people
Ingredients
- 1 bunch kale
- 400 grams chicken breast
- 10 brussels sprouts
- 2 carrots
- 1 sweet potato
- 1 handful roasted almonds
- 1/2 lemon juiced
- 2 tbsp olive oil
- salt and pepper
Instructions
-
Preheat the oven to 180 degrees fan forced and cut your brussels sprouts in half, or smaller if desired. Also chop your carrots and sweet potato into small chunks.
-
Spread these vegetables evenly on a baking tray, and season with salt and pepper. Roast them in the oven until cooked.
-
Cook the chicken in a frypan over medium heat, seasoning as desired.
-
To assemble the salad, shred the kale and place it in a large mixing bowl. Add the roasted vegetables, chicken and chopped roasted almonds. Drizzle with olive oil and lemon juice, and add salt and pepper to taste.
NOTE: 2 brussels sprouts is a low FODMAP serving size.
