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What to do
1. To make the dressing, combine all the ingredients in a bowl and mix well.
2. Thread the chicken onto 8 skewers. Preheat a char-grill pan and add the ghee or butter. Grill the chicken for 4–5 minutes on each side until cooked through
3. Meanwhile, combine the carrot, beetroot, apple, kale, mung beans, onion, mint, parsley and currants, then pour over the dressing.
4. Serve the salad with two chicken skewers each, with lemon wedges alongside for squeezing over.
Recipe extracted from Summer Fit All Year Round by Sally Fitzgibbons, published by Pan Macmillan Australia. RRP $34.99.