Allisy salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
- sea salt
- 1 tablespoon extra virgin olive oil
- 1 whole little gem lettuce halved length-wise and sliced across into shreds
- 12 dried apricots cut into small pieces - i use scissors
- 1 chicken breast boneless and skinless sliced thinly
- 40 gram dried golden sultanas
- Carbohydrate 30.88625 g
- Cholesterol 20.59 mg
- Fat 4.0987 g
- Fiber 4.82250013768673 g
- Protein 11.001 g
- Saturated Fat 0.596633 g
- Serving Size 1 1 Serving (183g)
- Sodium 319.39265 mg
- Sugar 26.0637498623133 g
- Trans Fat 0.416573 g
- Calories 191 calories
1. Prepare the lettuce as described and share between 2 plates; sprinkle lightly with sea salt. 2. Pile half the small pieces of apricot into the middle of each salad ; drizzle half the olive oil over the apricots on each plate. 3. Arrange the thinly slice chicken breast over the apricots ; there should be about 4 slices for each plate. 4. Sprinkle the dried sultanas over the chicken. Note for more servings, it looks good on a serving dish rather than individual plates. A variation of this uses a handful of Lambs Lettuce in place of the Litle Gem ; I cut it up using scissors. You could substitute your favourite salad. I used soft dried fruit as this tastes nicer but fresh fruit, chopped is also good, pears or apples for example. The photo has pears as the fruit. I buy the chicken breasts ready roasted and just skin them and slice them myself ; thin slices really does mean about 1.5 mm thick!
