*Low Carb, Low Calorie, Gluten Free, Dairy Free, Refined Sugar Free, Soy Free, Egg Free, Nut Free.
 
Ingredients:
8 large Iceberg Lettuce Leaves, trimmed
2 cooked chicken breasts, shredded
100g snow peas with ends trimmed
120g (1 small) red capsicum
120g (1 medium) carrot
120g (1 small) zucchini
120g (1 small) Spanish onion, finely sliced
1 handful each of fresh coriander and Vietnamese mint (or regular mint will do), plus some extra to garnish
 
Dressing:
Juice of one lime (or the whole lime of it’s a small one)
2 tbsp. Coconut Aminos (available at most health food stores. Can be replaced with Tamari or Soy Sauce if you can tolerate soy and/or gluten.)
1 ½ tbsp. Coconut Sugar
2 tsp. sesame oil
1-2 small birdseye chilli, finely chopped. (depending how hot you like it!)
 
Method:
Place lettuce leaves in a large bowl of iced water and refrigerate.
Place all dressing ingredients in a jar and shake well.
Finely julienne your snow peas, capsicum, carrot and zucchini. You can use a kitchen tool such as julienne peeler or “zoodle maker” to make this quick and easy!
Add your julienned vegetables to a large bowl along with the sliced onions, shredded chicken and freshly chopped herbs.
Pour over two-thirds of your dressing and toss well. Garnish the top with the extra fresh herbs.
Serve up each person with a bowl of the filling, a few of lettuce leaves, and a small dipping bowl with some of the extra sauce – or go communal and pop an platter in the centre of your table for everyone to just tuck in! 😉