Wasabi chicken rice salad served in a bowl

Wasabi chicken rice salad

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(2 ratings)

Prep: 15 mins No cook


Serves 1

Use leftover chicken to make this easy rice bowl for lunch. With a punchy wasabi, lime and yogurt dressing, it's full of flavour and healthy too

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal568
  • fat22g
  • saturates4g
  • carbs33g
  • sugars9g
  • fibre7g
  • protein55g
  • salt0.4g


  • 70g frozen edamame
  • ½ tsp wasabi paste
  • 2 tbsp fat-free natural yogurt
  • 1 lime, juiced



    The same shape, but smaller than…

  • 1 tbsp sesame oil
  • 70g cooked rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 3 radishes, quartered



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 1 tsp sesame seeds
  • 1 cooked boneless, skinless chicken breast, sliced



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • ¼ sheet dried seaweed, sliced into strips



    No matter what the shape or size, and whatever their colour,


  1. Put the edamame in a heatproof bowl and cover with boiling water. Leave for 10 mins, then drain. Mix the wasabi paste with the yogurt, lime juice and sesame oil. 

  2. Toss the rice with the edamame and radishes. Top with the sesame seeds, chicken and seaweed, then drizzle over the dressing to serve.

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