A quick and simple dish of succulent chicken and zesty salad.
Serves
2
Prep
15 minutes
Cook
20 minutes
Each 470g serving contains (excludes serving suggestion)
KCal
307
Carbs
23.30g
Fibre
7.50g
Protein
29.10g
Fat
9.30g
Saturates
1.60g
Sugars
19.90g
Salt
0.70g
Portion Fruit & Veg
3
Ingredients
Ingredients
2 chicken breast fillets (200g)
1 tsp rapeseed oil
1 onion, finely chopped
1 red chilli, finely chopped
3 cloves of garlic, crushed
4cm ginger, finely chopped
2 tbsp water
2 tsp peanut butter
2 tsp honey
2 tsp sesame oil
For the salad:
4 spring onions, matchsticks
2 carrots, shaved into ribbons with a vegetable peeler
100g cucumber, small sticks
100g lettuce leaves, torn into small pieces
2 tsp soy sauce
zest and juice 1 lime, plus wedges to serve
25g fresh coriander
Method
Method
- Add the chicken to a small pan of boiling water. Bring back to the boil, turn down the heat and simmer for 10 minutes until cooked through. Remove from the heat and leave in the water for 5 minutes.
- For the salad, cut the spring onions into 3cm pieces and then cut them lengthways to create matchsticks. Prepare all of the other salad ingredients, mix everything together and reserve.
- Add the oil to a small saucepan, then add the onion and cook for 3-4 minutes. Next, add the chilli, garlic and ginger, and stir for 1 minute. Add the water, honey, peanut butter and sesame oil, and stir until everything has dissolved.
- Cut the chicken into small, thin pieces and add to the sauce, mixing to coat well.
- Put the salad onto a plate and arrange the chicken around the outside. Serve with wedges of lime.
Chefs tips
- This dish works just as well with cooked prawns or pork, instead of chicken.
- For a vegetarian option, try using marinated tofu.
- To make this salad gluten-free, all you need to do is use gluten-free tamari in place of the soy sauce.
