A free taster from the book

Turmeric Chicken Salad

Serves 4

Changing how you eat can feel like a chore, especially when you're already managing your health. So here's a free taster from the book: a quick, anti-inflammatory recipe to show you that eating well doesn't have to mean changing your whole life. You are still capable, and not every part of your life has to change.

Ingredients

  • 4 chicken breasts, boneless and skinless
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp fresh coriander, chopped
  • 1 garlic clove, minced
  • 1/4 tsp turmeric powder
  • 1 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 1/2 cup unsweetened almond yoghurt
  • 1 tbsp lemon juice, freshly squeezed
  • 1/2 cup chopped almonds
  • 1 tsp lemon zest
  • 6 cups romaine lettuce, chopped

Method

  1. Place the chicken breasts in a small baking dish.
  2. Whisk together the olive oil, coriander, garlic, salt, turmeric and pepper in a small bowl.
  3. Using your hands, rub the mixture all over the chicken. Cover and marinate for at least 30 minutes, or overnight in the fridge.
  4. Preheat the oven to 190°C (375°F). Once hot, bake the chicken for 20 minutes.
  5. Remove from the oven and set aside.
  6. Whisk together the yoghurt, lemon juice and lemon zest in a large bowl. Toss in the almonds and romaine so everything is coated in the dressing.
  7. Plate up the salad, slice the chicken into strips, and lay it on top.

Per serving

  • 418Calories
  • 21gFat
  • 10gCarbs
  • 3gSugar
  • 4gFibre
  • 46gProtein
  • 759mgSodium

If this is your kind of thing, there are more where it came from, alongside everything else I wish I'd known at diagnosis.

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