INGREDIENTS
-
- 4 tablespoons of Chia seeds,
- 2 chicken breasts,
- 6 cups of water (1,5 liters),
- 2 tablespoon soy sauce,
- 3 celery stalks,
- 1 tablespoon vegetal oil (15 ml),
- 1/4 teaspoon ground ginger,
- A pinch of pepper.
- Place the Chia seeds in an oven tray and bake until lightly toasted.
Set aside.
Cook the chicken breasts in 3/4 liter water together with the spices, the soy sauce and some salt. When the cooking is almost done, add the celery. When all is cooked, drain and save the broth for soup.
Cut the chicken in small squares and chop the celery in ½ cm bits.
In a salad bowl, mix 1 tablespoon of soy sauce, the vegetal oil, ginger and pepper. Add the chopped chicken and celery and the toasted Chia. Stir thoroughly
