Say hello to my all-time favourite easy summer (and very zingy) chicken salad!
It is super quick to prepare, tastes delicious and has less than 420 cal per serving. How good!
Chicken
- 1 tsp sesame oil
- 600g free-range chicken thighs, fat trimmed
Edamame Salad
- 1 pack edamame beans
- 1 telegraph cucumber, cut in half lengthways & thinly sliced
- 1 capsicum, thinly sliced
- 350g slaw
- 100g baby spinach
Dressing
- 1 garlic clove, minced
- 1 tsp ginger, minced
- 1 lemon, juiced
- 1 Tbsp fish sauce
- 1/2 Tbsp apple cider vinegar
- 1 Tbsp soy sauce
- 1 tsp honey
- Before you start
Bring a medium pot of salted water to the boil. - Prep & cook chicken
Heat sesame oil in a large fry-pan on medium heat. Pat chicken dry, trim fat and season with salt and pepper. Cook chicken for about 6 minutes each side (depending on thickness), or until cooked through. Rest, covered. - Cook edamame
Cook edamame in pot of boiling water for about 3 minutes, until bright green and tender. Drain, rinse under cold water to cool and drain again. Set aside. - Prep salad
Cut cucumber in half lengthways and thinly slice. Thinly slice capsicum and set aside. - Prep dressing
Mince garlic and ginger, juice lemon and place in a large bowl. Add remaining dressing ingredients and mix well. - To finish
Add edamame, cucumber, capsicum, slaw and spinach to bowl with dressing and toss well. Thinly slice chicken. - Serve
Salad topped with chicken and any remaining dressing.
This recipe was published in Fresh Start, My Food Bag in December 2021.
