Ingredients
- 1 zucchini, spiralised
- 1/2 c cherry tomatoes, sliced in halves
- 1 c baby spinach
- 1/2 tsp. chilli flakes
- 1/2 tsp. seaweed salt
- 1/2 lemon, juice
- 1 tsp. oregano
- 1 tsp. paprika
- 2 chicken tenderloins (100gms)
- 1/2 c spring onion, chopped
Vinegarette
- 1/4 c apple cider vinegar
- 8 stevia drops
- 5 mint leaves, chopped
- 1 garlic clove, crushed
- 1/4 tsp. seaweed salt
Instructions
- Marinate the tenderloins with the salt, chilli, oregano, paprika, lemon juice
- Either cook in the airfryer on 180 degrees, 8 minutes (turning over half way through cooking) or heat a non stick pan and cook the tenderloins for approx 3-4 minutes on each side on medium heat or until cooked through.
- To make the vinegarette, add all the ingredients into a small jar, place the lid on and give it a good shake. Store unused vinegarette in the fridge for up to 2 weeks.
- To assemble the salad, place the spinach on the plate first, then add the zucchini noodles, scatter the tomatoes and spring onion. Drizzle a few teaspoons of the vinegarette over the salad and finally place the chicken tenderloins.
