
A quick and simple dish of succulent chicken and zesty salad.
Serves
2
Prep
15 minutes
Cook
20 minutes
Nutritional Information:
Each 498g serving contains (excludes serving suggestion)
- KCal
- 317
- Carbs
- 24.6g
- Fibre
- 7.7g
- Protein
- 29.7g
- Fat
-
9.4g
(Low)
- Saturates
-
1.6g
(Low)
- Sugars
-
20.7g
(Low)
- Salt
-
0.91g
(Low)
- Fruit/Veg Portion
- 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 reduced salt soy sauce
- zest and juice 1 lime, plus wedges to serve
- 25g fresh coriander
Method
Method
Recipe 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.