Asian chicken spiralized salad
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- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Use a spiralizer to create thin ribbons of cucumber and carrots, then drizzle with a soy and ginger dressing for a low calorie lunch
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 277 |
| low in | fat | 8g |
| saturates | 1g | |
| carbs | 14g | |
| sugars | 13g | |
| fibre | 5g | |
| protein | 35g | |
| salt | 1.6g |
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
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
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.
Goes well with
Recipe from Good Food magazine, May 2015
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