Spicy Green Banana Salad with Sweet Ginger Chicken

Serves 2

Syn Free on Extra Easy

3 green bananas, julienned or grated

small handful of grapes, halved

bunch of spring onions, thinly sliced lengthways

about ¼ of fennel, thinly sliced

small handful of mange tout, thinly sliced lengthways

juice of ½ lemon

small chilli, finely chopped

2 tsp sweetener

2 chicken breasts

knob of fresh ginger

juice of ½ lemon

1 tsp soy sauce

1 ½ tbsp sweetener

Cube the chicken. Whizz together the lemon juice and fresh ginger in a lisuidiser until a smooth and thick liquid. Add soy sauce and sweetener and coat the chicken well. Leave to marinade while you make the salad.

First make the salad dressing so that this is ready when you cut the bananas to stop them going brown. Mix together the chopped chilli, sweetener and lemon juice and stir well with the julienned bananas, making sure they are well coated. Add all the other salad ingredients and toss the salad well.

Thread the chicken cubes onto skewers and cook at 220°C for 10 minutes or so until the chicken is cooked through and nicely browned on top. Serve with the salad. 

I was very apprehensive when i first started to eat the salad, although my husband assured me it was 'very tasty' (I was still busy taking photos of the dish as he was tucking in). He was right, it tasted nothing like the initial flavour and the combination mix was indeed very nice. Phew.