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Asian chicken spiralized salad

Chicken spiralized salad

A star rating of 4 out of 5.2 ratingsRate
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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

Nutrition: per serving
HighlightNutrientUnit
low inkcal277
low infat8g
saturates1g
carbs14g
sugars13g
fibre5g
protein35g
salt1.6g
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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.

Recipe from Good Food magazine, May 2015

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Overall rating

A star rating of 4 out of 5.2 ratings
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