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Wasabi chicken rice salad served in a bowl

Wasabi chicken rice salad

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Rating: 3 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • 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

  • Gluten-free
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal568
fat22g
saturates4g
carbs33g
sugars9g
fibre7g
protein55g
salt0.4g
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Ingredients

  • 70g frozen edamame
  • ½ tsp wasabi paste
  • 2 tbsp fat-free natural yogurt
  • 1 lime , juiced
  • 1 tbsp sesame oil
  • 70g cooked rice
  • 3 radishes , quartered
  • 1 tsp sesame seeds
  • 1 cooked boneless, skinless chicken breast, sliced
  • ¼ sheet dried seaweed , sliced into strips

Method

  • STEP 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. 

  • STEP 2

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

Goes well with

Recipe from February 2020, February 2020

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Overall rating

Rating: 3 out of 5.2 ratings
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