I am on Holiday this week and I have not picked a good one for the weather unfortunately. I decided to being some colour into my evening meal and brighten my day. So here it is a nice crunchy salad. The tortilla chips add a bit of different texture and I hope you enjoy it as much as I did.
Ingredients
3 carrots (I used rainbow but you can use any kind you like)
3 baby courgettes
2 small bags of M&S tortilla chips (wheat free)
3 tablespoons of lactose free Greek yogurt
1 teaspoon of Lebanese 7 Spice (Arribica)
Grated rind of 1 lime
2 chicken beasts (cooked)
oregano
Seasoning
Method
Slice the carrots two different ways
Slice the chicken breasts
Add the spice to the yogurt and mix well
Combine the ingredients on a dish
Serves 2
Julie
I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My specialty is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and complex food intolerances. I also have experience in dietetic treatment of people who have bariatric surgery and weight management.
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