4 sm Roasted chicken breasts.
4 lg Tomatoes cut into eighths.
1 Yellow pepper de-seeded and sliced
6 Spring onions finely sliced
100 g 3,5 oz bean sprouts.
15 ml 1 tbsp tahini. 15 ml 1 tbsp sunflower oil. 15 ml 1 tbsp white vinegar. 5 ml 1 tsp sugar. Pinch of chili powder.
Remove and discard any lettuce leaves which are bruised and yellow. Wash and thoroughly dry the lettuce then place in a large salad bowl. Chop the chicken into bite sized pieces and mix with the tomatoes, pepper, spring onions and bean sprouts. Add to the bowl. Mix together the dressing ingredients. Pour over the salad, toss and serve.
237 Calories 991 kj 29 g protein. 6,4 g carbohydrates of which 4,9 g sugars. 11 g fat of which 2,3 g saturates. Trace of sodium. 2,1 g dietary fibre