Name: Chicken and soya bean salad
Prep time: 10 minutes
Cook time: 11 minutes
Yield: 1
Ingredients: 1 small chicken breast (125g); 2 lemon wedges; 150ml boiling water; 50g frozen soya (edamame) 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

A protein-packed lunch on days when you're short on time.

Serves

Prep

10 minutes

Cook

11 minutes

Nutrition information

Each 452g serving contains (excludes serving suggestion)

KCal: 390
Carbs: 11.3g
Fibre: 7.6g
Protein: 48.3g
Fat: 17.1g
(Medium)
Saturates: 2.8g
(Low)
Sugars: 7.4g
(Low)
Salt: 0.26g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

1 small chicken breast (125g)
2 lemon wedges
150ml boiling water
50g frozen soya (edamame) 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

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Method

Step 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.

Step 2

Turn off the heat and leave with the lid on for another 5 minutes.

Step 3

Meanwhile, add the soya beans, salad leaves and spring onions to your container. Next, add the cucumber, tomato and cress.

Step 4

In a small bowl, mix together the yogurt and tahini, and place in a small container with a leak-proof lid.

Step 5

Drain the chicken, allow to cool and then slice.

Step 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.