Low Gi Chicken Salad

Ingredients

• 900 g fresh corn on the cob (approx. 400g kernels- tinned can also be used)
• 500 g low fat plain yoghurt
• 1 teaspoon fresh basil
• 1 teaspoon fresh coriander
• 2 teaspoons lemon juice
• 200 g nectarine or fresh mango slices
• 240 g skinless chicken breasts
• 1 teaspoon paprika
• 4 slices of low gi wholewheat brown bread (optional)
• 3 tablespoons canola oil
• 280 g peeled beetroot or fresh tomatoes
• 200 g lettuce (butter or other)
• 35 g peeled radishes

Preparation

1. cook the corn in boiling water until tender. cut off the kernels.
2. in a food processor, blend the yoghurt, basil, coriander and lemon juice together until smooth.
3. spice the chicken breasts with the paprika and cook in boiling water. shred the cooked chicken.
4. cut the bread into small blocks (croutons). fry these blocks in canola oil until crispy.
5. peel and grate the beetroot. rinse the butter lettuce in water with salt. cut the radish and nectarines into slices.
6. . arrange all the prepared vegetables on a plate topped with the shredded chicken, croutons and nectarines. serve the yoghurt sauce on the side.