SPICY THAI CHICKEN AND CUCUMBER SALAD – PHASE 2Jess Arroyo
200 grams chicken breast fillets
1 whole cucumber cut julienne style
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons vegetable broth (optional)
1 tablespoon chopped green onion
1 clove of garlic crushed and minced
1 basil leaf rolled and sliced
1 teaspoon cilantro/coriander leaves chopped
1/8 teaspoon red chili flakes
Salt and pepper to taste
Stevia to taste
Chop up chicken breast fillets.
Cook separately by baking in oven for 30 mins.
When cooked, set aside.
Chop up cucumber in julienne strips.
Mix liquid ingredients with the garlic, onion, fresh herbs and chili flakes.
Mix in cucumbers and coat thoroughly with spice mixture.
Allow to marinate for 10 minutes or overnight.
Makes 1-2 servings ( add 1 vegetable).
By Jess Arroyo