Dean creates an Asian-inspired salad of chicken, noodles, mango and carrot for a really healthy dinner.
2 small skinless chicken breasts
100g wholewheat or buckwheat noodles
½ under ripe mango peeled and julienned
½ carrot julienned
¼ cucumber cut into thin batons
3 spring onions finely sliced
2 tbsp Fresh coriander leaves picked
½ red chilli sliced
1 tsp soy sauce
1 tbs olive oil
½ clove garlic crushed
½ tsp honey
Juice 1 lime
1. Place the chicken breasts under a grill pre heated to medium hot for 12-15 minutes depending on thickness until cooked through, then rest for five minutes before slicing.
2. Cook the noodles to the packet's instructions, drain then set aside.
3. Meanwhile whisk together the dressing ingredients.
4. Finally dress the chicken, noodles, mango, carrot, cucumber, spring onion and chilli then garnish with the coriander.
Grams of fat per serving: 7.1
All Miami Beach Diet recipes have been assessed by the Institute for Optimum Nutrition.