I’m sure many of us have someone in our lives living with diabetes, and even if you don’t, the recipes in this book are great for anyone trying to eat well. I was one of four lovely ladies who wrote these recipes and they are all quick, delicious and healthy, great for weekdays especially. There’s also lots of great info about how to get started on eating well, healthy snack ideas, what to choose when eating out and more. The Australian Women’s Weekly have kindly (again!) let me share one of the recipes for my Asian-style chicken salad with you so be sure to check it out below.
Asian-style chicken salad (recipe below)
Indian-spiced patties with carrot raita
Jerk salmon with black bean salad
Frozen peach lassi
ASIAN-STYLE CHICKEN SALAD
prep + cook time 15 minutes serves 2
100g (3 ounces) soba noodles
1½ cups (240g) shredded cooked skinless chicken breast
6 iceberg lettuce leaves, torn
1 lebanese cucumber (130g), sliced thinly
½ small red onion (50g), sliced thinly
1 large mandarin (250g), segmented
1 small avocado (200g), chopped coarsely
2 teaspoons sesame seeds,toasted
2 tablespoons rice wine vinegar
1 tablespoon fresh mandarin juice
2 teaspoons salt-reduced soy sauce
1 teaspoon grated fresh ginger
½ teaspoon sesame oil
1 Make asian dressing.
2 Cook noodles in a large saucepan of boiling water until tender; drain. Rinse under cold water; drain.
3 Combine all ingredients in a large bowl. Drizzle with dressing.
asian dressing Combine ingredients in a small bowl.
tips You can use store-bought barbecue chicken, leftover roast chicken, or just bake or poach two small chicken breasts. Swap the soba noodles for rice or egg noodles.
Recipe and images taken from The Australian Women’s Weekly Diabetes ($12.95), available now from selected newsagents and supermarkets.
Photographer: Louise Lister
Food stylist: Vivien Walsh