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Mj427
Rainbowroot salad with ginger dressing and chicken
Rainbow carrot salad with Asian ginger dressing noodles and chicken fillets
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Ingredients
Directions
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Peel the carrots with the peeler. Cut them into long ribbons lengthwise with the peeler. Put the ribbons in a bowl.
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Peel the ginger and grate. Squeeze out the lime.
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Mix 1 tsp ginger, 1 tbsp lime juice, the ginger syrup, the sesame oil, the chilli sauce, the (olive) oil and vinegar into a dressing.
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Drizzle the carrot with it. Sprinkle with the sesame seeds.
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Spoon the chicken fillets with the rest of the ginger, the lime juice, the ginger syrup and sesame oil. Season with pepper and salt.
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Bring a pot of water to the boil, possibly with salt. Break the noodles above and cook in 5 minutes until done.
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Drain and rinse cold under running water. Drain and mix in the rest of the chili sauce.
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Heat the grill pan and grill the chicken in 5 minutes until done. Turn halfway.
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Cut the leaves of the parsley roughly. Cut the salad onion into slanting rings.
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Divide the carrot salad, chicken, noodles and lamb's lettuce over bowls and sprinkle with the parsley and salad onion.
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Nutrition
640Calories
Sodium21% DV510mg
Fat38% DV25g
Protein66% DV33g
Carbs23% DV69g
Fiber20% DV5g
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