This article was written for Annabel & Grace, which is now part of Rest Less.
I 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!