Ginger Chicken and Courgetti Carrotti Salad

Prep time: 10minutes
Cook time: 15minutes
Serves: 2

Ingredients 

For the dressing:
½ ripe avocado
Handful coriander, chopped
1 red chilli
Juice of ½ lime
4 tbsp coconut milk

For the salad:
1tsp coconut oil
150g chicken breast
1tsp fresh ginger, grated
200g courgette, made into noodles
100g quinoa, cooked
Handful of coriander, chopped
100g asparagus stalks
2 carrots, made into noodles
50g feta cheese, cubed
Handful mixed salad leaves

Directions


Cook the quinoa in boiling water and place the asparagus in a steamer over the pan for 2 mins to soften. Stir fry the chicken breast in the coconut oil & grated ginger, put to one side. Place all the dressing ingredients into a blender or food processor, blend until smooth & creamy (add more coconut milk if needed) When the quinoa is cooked drained and stir the coriander through the quinoa & leave to one side Place the courgette & carrot noodles in a pan with a little oil and pan fry for 2 minutes until then soften slightly. 


To store for lunch: 


Place the ingredients in a mason jar with the dressing at the bottom, then the chicken and the layer in the other ingredients. Shake well before you eat and enjoy!

---