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

Each 452g serving contains (excludes serving suggestion)

KCal

390

Carbs

11.3g

Fibre

7.6g

Protein

48.3g

Fat

17.1g

Saturates

2.8g

Sugars

7.4g

Salt

0.26g

Fruit/Veg Portion

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.