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Salads To The Max (Part 2) - Mexican chicken salad, Beef satay salads

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Mexican chicken salad

Description: Description: Mexican chicken salad

Inspired by an American “chopped” salad, this easy assembly job is sure to become a summer favorite

Hands-on time 15min. Serves 4

·         2 skinless ready-cooked chicken breasts

·         2 fresh corn on the cobs, or 225g (8oz) corn kernels

·         125g (4oz) mature Cheddar cheese, coarsely grated

·         25g (1oz) jalapeno peppers, chopped

·         400g tin kidney beans, drained and rinsed

·         ½ red onion, very thinly sliced

·         ¼-½ iceberg lettuce, thinly shredded, to taste

·         50g (2oz) sour cream

·         Juice of 1 lime

·         50g (2oz) corn tortilla chips, crushed – we used Doritos Cool Original flavor

1.    Rip or cut chicken into bite-sized pieces and put into a large mixing bowl. To slice kernels off a corn cob, hold the cob upright (on its end) on a board and shave off kernels with a large knife. Add to the chicken bowl and repeat with other cob.

2.    Stir the grated cheese, peppers, beans, onion, lettuce and some seasoning into the chicken bowl, adding as much lettuce as you like.

3.    In a small bowl, stir together the sour cream and lime juice to make a dressing. Toss this through the salad and check the seasoning. Crunch the tortillas into the bowl, mix through and serve.

Per serving

461cals, 20g fat (10g saturates), 35g carbs (6g total sugars) 

Beef satay salads

Description: Description: Beef satay salads

A simple salad with a substantial, nutty dressing

Hands-on time 20min. Cooking time about 15min. serves 4

·         1tbsp groundnut oil

·         500g (1lb 2oz) sirloin steaks, excess fat trimmed

·         2 shallots, thinly sliced

·         3tbsp smooth peanut butter

·         150ml (5fl oz) coconut milk

·         Finely grated zest and juice of 1 lime

·         2 x 70g packs lamb’s lettuce

·         200g (7oz) radishes, thinly sliced

·         Large handful fresh coriander, roughly chopped

·         40g (1½oz) salted peanuts, chopped

·         ½-1 red chili, deseeded and finely chopped, to taste

1.    Heat the oil in a large frying pan over medium-high heat. Season the steaks and add to the pan. Cook for 4min, turning once, or until cooked to your liking. Transfer to a board, cover with foil and leave a rest.

2.    turn the heat under the pan down to low. Add the shallots to the pan and cook gently for 5min or until softened. Stir in the peanut butter, coconut milk and lime zest and juice. Heat through and check the seasoning, adding a little water to thin it, if you like.

3.    Empty the lamb’s lettuce on to a large serving dish and toss through the radishes and coriander. Slice the beef and add it to the salad together with most of the peanuts and chilli. Toss together.

4.    To serve, scatter over the remaining peanuts and chilli and serve the salad with the dressing on the side. Great with crusty bread to mop up the dressing.

Per serving 448cals, 31g fat (12g saturates), 6g carbs (3g total sugars)
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