Thank you to Eightfold Eats who make delicious gluten-free and vegan treats for sharing this healthy and flavourful recipe with us.
This plate is a great, light salad that delivers a huge range of flavours that keep on coming in waves on the palate.
Main Salad Ingredients:
Fresh Shanghai Noodles or Egg Noodles
2 tbps. Melted Butter
2 Large Free Range Chicken Breasts (omit or substitute with chicken alternative for veg-friendly)
2 Cups Bok Choy
¼ - ½ Large Bunch Fresh Spinach leaves
2 – 3 Cups Organic Broccoli
½ Cup Pumpkin Seeds
½ Cup Pine Nuts
¾ - 1 Cup Snow Peas
1 Can Water chestnuts Drained / Sliced
5 Green Onions
1 tsp. Sea Salt, Pepper, Turmeric
2 tsp. Paprika & Parsley
Salad Dressing Ingredients:
¾ Cup Extra Virgin Olive Oil
¼ Cup Rice Wine Vinegar
2 tbsp. Organic Soy Sauce
3 tbsp. Brown Sugar
1 tbsp. Fresh Juice of Lemon & 1 tbsp. Fresh Juice of Lime
If egg noodles are being used, then boil and cook them al dente and drain. Cook your chicken in whatever way you wish and let cool. Preheat oven to 350 degrees and prepare a baking tray. On your stove, turn on one element to medium and place skillet on and oil with butter or olive oil. Cut broccoli stocks and florets into small pieces and place into skillet with snow peas. While this is cooking, in a large bowl, mix your noodles, pumpkin seeds and pine nuts in melted butter until everything is coated. After the broccoli mixture is lightly cooked. add it to the noodle mixture and spread out over large baking sheet. Add sea salt, pepper and turmeric. Put in oven and bake for 5 mins, then mix around and bake for another 5 mins. While this is cooking in the oven, clean both spinach and bok choy. Cut stems off 1 inch from the bottom of bok choy. Prepare spinach by leaving it as whole leaves with no stems. Place to side and let dry. Shred all bok choy into a bowl with chestnuts, green onions, spinach and chicken.
Salad Dressing Preparation:
In a salad dressing container or glass, blend the rice wine vinegar, soy sauce, olive oil and lemon or lime juice together. For extra flavour, use the zest of the fruit as well. Mix very well, then add brown sugar and mix again.
When baked portion is done, remove and let sit for 3-5 mins. then mix with rest of mixture in one bowl. Add paprika and parsley. Pour all dressing or as much as you want over the entire salad and mix well until oil coats everything.
This salad keeps in the fridge for several days, so you can enjoy it for lunch for a few days. This recipe usually creates 4-5 servings. Prep time to eating is about 40 mins.