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Chicken and soya bean salad

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A protein-packed lunch on days when you're short on time.
Serves
1
Prep
10 minutes
Cook
11 minutes
Each 412g serving contains (excludes serving suggestion)
KCal
362
Carbs
11.00g
Fibre
8.60g
Protein
30.80g
Fat
17.90g
Saturates
2.80g
Sugars
8.40g
Salt
0.01g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 small chicken breast (70g)
2 lemon wedges
150ml boiling water
50g frozen soya beans, defrosted
handful mixed salad leaves
2 spring onions, sliced
4cm cucumber sliced
1 large tomato, sliced
half punnet cress
1 tbsp 0% fat yogurt
1 tsp tahini (sesame paste)
half tsp sesame seeds
good pinch black pepper
Method
  1. Squeeze 1 wedge of lemon over the chicken. Place the chicken in a pan and just cover with boiling water. Add a lid and simmer for 5–6 minutes.
  2. Turn off the heat and leave with the lid on for another 5 minutes.
  3. Meanwhile, add the soya beans, salad leaves and spring onions to your container. Next, add the cucumber, tomato and cress.
  4. In a small bowl, mix together the yogurt and tahini, and place in a small container with a leak-proof lid.
  5. Drain the chicken, allow to cool and then slice.
  6. Arrange the chicken on top of the salad. Serve with the second wedge of lemon, a sprinkle of sesame seeds and a pinch of black pepper. Pop the lid on and pack with the tahini dressing, if eating this salad on the go.
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