Ingredients
- 1 whole lettuce, washed well and leaves left whole
- 1 bunch of your favourite noodles, we like seaweed or soba noodles cooked and drizzled with sesame oil
- 4 Shiso leaves (or mint)
- 1 cucumber, diced
- 1/2 Avocado, diced
- 1/2 Chilli, thinly chopped
- 2 Spring onions, thinly sliced
- 1/2 Lime, juiced
- 12 shitake / cup mushrooms and or 4 Chicken thighs and/or
- 1/2-3/4 jar of Lemon & Herb Gevity marinade (depends how saucy you like it)
- 4 tbs Gevity natural bone broth mayo sauce ( your favourite one - we like the Better Belly BBQ Mayo)
Method
1. Get the chicken/mushrooms marinating as soon as you can, overnight is great, at least an hour or two if you’re rushed though.
2. Mix the cooked noodles with cut up shiso or mint leaves, set aside.
3. Assemble the chop salad by throwing all the ingredients together in a bowl
4. Cook the chicken thighs and mushrooms on the bbq, a lil bit charred and saucy is what you’re aiming for!
5. Assemble everything on top of a lettuce leaf and drizzle with the bone broth sauce (mayo), YUM!
6. Best served with a homemade sparkling shrub and a side of kimchi or kraut.
