Say hello to my all-time favourite easy summer (and very zingy) chicken salad!
It is super quick to prepare, tastes delicious and has less than 420 cal per serving. How good!
- 1 tsp sesame oil
- 600g free-range chicken thighs, fat trimmed
- 1 pack edamame beans
- 1 telegraph cucumber, cut in half lengthways & thinly sliced
- 1 capsicum, thinly sliced
- 350g slaw
- 100g baby spinach
- 1 garlic clove, minced
- 1 tsp ginger, minced
- 1 lemon, juiced
- 1 Tbsp fish sauce
- 1/2 Tbsp apple cider vinegar
- 1 Tbsp soy sauce
- 1 tsp honey
- Before you start
Bring a medium pot of salted water to the boil.
- Prep & cook chicken
Heat sesame oil in a large fry-pan on medium heat. Pat chicken dry, trim fat and season with salt and pepper. Cook chicken for about 6 minutes each side (depending on thickness), or until cooked through. Rest, covered.
- Cook edamame
Cook edamame in pot of boiling water for about 3 minutes, until bright green and tender. Drain, rinse under cold water to cool and drain again. Set aside.
- Prep salad
Cut cucumber in half lengthways and thinly slice. Thinly slice capsicum and set aside.
- Prep dressing
Mince garlic and ginger, juice lemon and place in a large bowl. Add remaining dressing ingredients and mix well.
- To finish
Add edamame, cucumber, capsicum, slaw and spinach to bowl with dressing and toss well. Thinly slice chicken.
Salad topped with chicken and any remaining dressing.
This recipe was published in Fresh Start, My Food Bag in December 2021.