PCOS Vegetarian Japanese Recipes: Lunch - Vegetarian Japanese Chicken Salad
Nutrition per Serving
350
Calories
20g
Protein
30g
Carbs
15g
Fat
Grocery list: Vegetarian chicken, mixed salad greens, carrot, cucumber, avocado, sesame seeds, soy sauce, rice vinegar, sesame oil. Low GI ingredients: Avocado, carrot, cucumber.
Ingredients
1 cup of shredded vegetarian chicken (200g), 2 cups of mixed salad greens (100g), 1 medium carrot (60g), 1/2 cucumber (100g), 1/2 avocado (100g), 2 tablespoons of sesame seeds (18g), 2 tablespoons of soy sauce (30ml), 1 tablespoon of rice vinegar (15ml), 1 tablespoon of sesame oil (15ml)
Instructions
1. Prepare the salad greens, carrot, cucumber, and avocado. 2. Shred the vegetarian chicken. 3. Mix the soy sauce, rice vinegar, and sesame oil to make the dressing. 4. Combine all ingredients in a bowl, pour the dressing over, and sprinkle with sesame seeds.
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