This recipe is great if you’ve got leftover roast chicken or simply roast chicken thighs and add them to your salad still warm. Kelp noodles are incredibly low in calories and rich in nutrients such as iodine, potassium, magnesium, calcium, iron and 21 amino acids - not to mention they add an awesome hearty texture meaning this salad is perfect for both lunch and dinner. They can be used right out of the bag, simply rinse and pat dry.
250 g Chicken Thighs
1 Tbsp Olive Oil
For the salad:
8 Broccolini Stems
70g Rocket Leaves
170g Kelp Noodles
1/4 Cup Sunflower Seeds
Freshly Ground Black Pepper
Extra Virgin Olive Oil
Pre-heat oven to 180c. Place chicken thighs on an oven tray, rub with olive oil and season liberally with sea salt. Bake in the oven for approximately 20 - 30 minutes.
Remove and set aside to cool while you put together the salad.
Bring a pot of water to the boil. Place the broccolini stems into the boiling water and cook until just tender, approximately 3 - 5 minutes. Keep checking as you do not want them to overcook, you want them as crisp and fresh as possible.
Once they are done refresh in cold water, drain and set aside.
In a bowl place the rocket leaves, spring onion, sunflower seeds and broccolini. Add in the shredded chicken thighs, kelp noodles and drizzle with extra virgin olive oil. Season and serve.
Recipe and photo courtesy of @prettydamngoodforyou
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