Asian Chicken Salad

asian chicken saladI was looking for a recipe that I could make and take over to my friend’s for lunch – she works so hard, I didn’t want her to have the hassle of preparing lunch as well as taking time out of her incredibly busy day.

This Asian Chicken Salad fitted the bill perfectly as BBC GoodFood recommend it as an ideal lunchbox for kids. Now that the weather is showing a distinct improvement and we have more high pressure to come next week, this salad really appealed. What’s more, at 200 calories, it is super healthy – and it proved to be super tasty too. This is my take on that BBC GoodFood recipe:

ASIAN CHICKEN SALAD serves 2

2 boneless skinless chicken breasts

Clove garlic

Two slices fresh ginger

Tbsp fish sauce

Zest and juice of one lime

Tsp caster sugar

150g mixed leaves / choy sum

Large handful fresh coriander, chopped

Quarter large red onion, finely sliced

Half red chilli, deseeded and thinly sliced

Quarter cucumber, halved lengthways and sliced

METHOD

Put the chicken breasts into a saucepan and cover with water (or stock). Add a couple of slices fresh ginger and bashed clove of garlic.

Bring to the boil, then remove from heat, put lid on and leave for 20 minutes. Remove from stock and check cooked through. Then slice.

Stir the fish sauce, lime zest/juice and sugar until sugar dissolves and put into a small lidded container.

Put the salad leaves and coriander in a container, top with the chicken, onion, chilli and cucumber.

When you are ready to eat, pour over the dressing and munch away to your heart’s content. We did!