OMG! Just looking at this recipe makes my mouth water! This is one of the simplest and tastiest ways of ensuring you are getting enough NSP fibre in your system, whilst keeping you feeling full and your tastebuds satisfied. NSP fibre, or Non-starch polysaccharides increases good gut bacteria which supports your immunity against inflammatory disorders and allergies, therefore making this the way forward to IBS sufferers.
By eating gorgeous healthy sexy salads like this you will be doing your gut some good and helping your digestive system to create great BM’s. After all, we only need to eat for energy, therefore we might as well get energy from our diet, rather than eating junk which notably saps our strength and provides further IBS symptoms.
Add this to your regular meal plan and your gut will thank you for it!
NOTE: If you are allergic to nuts you can easily replace the walnuts with pumpkin or sunflower seeds for a bit of extra crunch. They both work just as well in this recipe.
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
1 person
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- 1 organic Chicken Breast (it doesn't have to be organic, but for peace of mind it is often worth sourcing great produce)
- 1 portion Mixed Salad Leaves
- 1 chunk cucmber
- 2 Cherry Tomatoes
- 5-6 chopped Walnuts
- 1 tbsp Mayonaise (can use dairy free if you are intolerant)
- 1/2 Freshly Squeezed Lemon
- 1 pinch Crushed Black Pepper (I add this to everything as it provides an extra antioxidant hit)
- 1 handful chopped coriander (you can use parsley if you don't like coriander)
- 1/2 tsp Dijon Mustard (gives a nice little kick)
- 1 tsp Smoked Paprika
- 1/2 tsp cumin
- 1 pinch Celtic Salt
- 1 pinch Crushed Black Pepper
- 1 tsp Oregano
Ingredients
Salad
Salad Dressing
Chicken Marinade
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- Firstly, rub the dried spices over the chicken, ensuring all the flavours are mixed in nicely. You can do this the day before if you want to deepen the flavour. If doing this then also add a little lime juice to soak into the chicken. Once coated, add the chicken breast to the Air Fryer and cook for around 10 - 12 minutes, checking to ensure it is cooked through.
- Whilst the chicken is cooking, wash and chop your salad items, arranging around the plate.
- Next create the Salad Dressing. TIP: I always make too much dressing and keep some in the fridge for next time. It keeps for 5 - 6 days. Get all the ingredients together and mix in a bowl, or small glass bottle. I often use an old jam jar for making my dressings as then I can give them a good shake.
- Once the chicken is cooked though, place on the plate and cut through to allow some heat out. Then add you dressing and serve. I hope you love this recipe as much as I do and don't forget you can share this on Pinterest and Twitter! Lots of healthy gut loves from me to you, Helen x