PCOS Vegan Caribbean Recipes: Lunch - Vegan Caribbean Chicken Salad
Nutrition per Serving
350
Calories
20g
Protein
40g
Carbs
10g
Fat
Grocery list: Vegan chicken strips, mixed salad greens, mango, black beans, corn kernels, red bell pepper, cilantro, olive oil, lime. This recipe has a low GI, with black beans (GI 30) and corn (GI 55) helping to maintain blood sugar levels.
Ingredients
1 cup of vegan chicken strips (US), 250g (Metric); 2 cups of mixed salad greens (US), 500g (Metric); 1 medium-sized mango, diced (US), 200g (Metric); 1/2 cup of black beans (US), 125g (Metric); 1/2 cup of corn kernels (US), 125g (Metric); 1/2 cup of diced red bell pepper (US), 75g (Metric); 1/4 cup of chopped cilantro (US), 15g (Metric); 2 tablespoons of olive oil (US), 30ml (Metric); 2 tablespoons of lime juice (US), 30ml (Metric); Salt and pepper to taste
Instructions
1. Heat the vegan chicken strips in a pan over medium heat until warmed through. 2. In a large bowl, combine the salad greens, mango, black beans, corn, bell pepper, and cilantro. 3. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. 4. Pour the dressing over the salad and toss to combine. 5. Top the salad with the warmed vegan chicken strips. 6. Serve immediately.
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