Looking for a new healthy lunch idea to keep you going this summer? This chopped Asian chicken salad recipe is perfect for throwing together at home or taking to work. Sticky teriyaki-style chicken is tossed with a colourful veg slaw for lunch in under 30 minutes.
Serves 2
Ingredients:
2 cooked, skinless chicken breasts, shredded
1 medium carrot, grated
1/4 cucumber, grated
1/2 small red onion, grated
2 handfuls of bean sprouts
Small handful of fresh mint leaves
1 red pepper, sliced
25g unsalted cashew nuts, roughly chopped
Dressing:
2 tsp extra virgin olive oil
1/2 tsp tamari soy sauce
1/2 tsp sesame oil
1/2 tsp grated ginger
1 small garlic clove, peeled and crushed
Juice of half a lime
Method:
1. Mix all the vegetables, mint, nuts and chicken in a bowl.
2. Mix the dressing ingredients in a bowl, pour over the salad, mix well and serve.
