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Chicken spiralized salad

Asian chicken spiralized salad

Chicken spiralized salad

Name: Chicken spiralized salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: ½ cucumber spiralized or sliced into ribbons; 2 carrots spiralized or sliced into ribbons; 100g bag crisp salad leaves (a mix of radicchio, frisée and round lettuce); 4 spring onions finely sliced; 200g pack roast chicken pieces; 2 tsp sesame seeds; 2 tbsp sesame oil; 1 ½ tbsp rice wine vinegar; 1 ½ tbsp low-salt soy sauce; ½ tbsp freshly grated ginger; 1 tsp golden caster sugar

Chelsie Collins

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Serves 2

Easy

Prep: 15 mins

No cook

A star rating of 4 out of 5.2 ratingsRate

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Use a spiralizer to create thin ribbons of cucumber and carrots, then drizzle with a soy and ginger dressing for a low calorie lunch

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Ingredients

Nutrition

Units:

MetricUS

½ cucumber

spiralized or sliced into ribbons
2 carrots

spiralized or sliced into ribbons
100g bag crisp salad leaves

(a mix of radicchio, frisée and round lettuce)
4 spring onions

finely sliced
200g pack roast chicken

pieces
2 tsp sesame seeds

For the dressing

2 tbsp sesame oil
1 ½ tbsp rice wine vinegar
1 ½ tbsp low-salt soy sauce
½ tbsp freshly grated ginger
1 tsp golden caster sugar

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Nutrition: per serving

kcal277

low
fat8g

low
saturates1g
carbs14g
sugars13g
fibre5g
protein35g
salt1.6g

Method

step 1

Layer the salad ingredients into 2 plastic containers if you’re packing to take to work, or put them in a large bowl. Make the dressing by combining all the ingredients in a jar with a lid, add some seasoning and shake well. Put the dressing in 2 small pots to pack into your lunchboxes, or toss through the salad if eating straight away.

Recipe from Good Food magazine, May 2015

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A star rating of 4 out of 5.2 ratings

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