Chicken and soya bean salad
prep: 10 minutes
cook: 11 minutes
serving: 1
Nutrition Facts
each serving
KCal
390
Carbs
11.3g
fiber
7.6g
Protein
48.3g
Fat
17.1g
Saturates
2.8g
Sugars
7.4g
Salt
0.26g
Fruit/Veg Portion
2
Ingredients
all 13 types- 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
Directions
6 steps in totalStep 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.
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