Asian Chicken Salad

This easy-to-prepare salad is filled with zingy flavours - the simplified version is great for kids' lunchboxes too

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  109

• Protein

  19g

• Carbs

  6g

• Fat

  1g

• Saturates

  0g

• Fibre

  5g

• Sugar

  1.6g

• Salt

  0g

Ingredients

• 1 boneless, skinless chicken breast
• 1 tbsp fish sauce
• zest and juice ½ lime (about 1 tbsp)
• 1 tsp caster sugar
• 100g bag mixed salad leaves
• large handful coriander, roughly chopped
• ¼ red onion, thinly sliced
• ½ chilli, deseeded and thinly sliced
• ¼ cucumber, halved lengthways, sliced

Directions

1. Cover the chicken with cold water, bring to the boil, then cook for 10 mins. Remove from the pan and tear into shreds. Stir together the fish sauce, lime zest, juice and sugar until sugar dissolves.
2. Place the leaves and coriander in a container, then top with the chicken, onion, chilli and cucumber. Place the dressing in a separate container and toss through the salad when ready to eat.

Categories: Courses, Cuisines, Dishes, Family & Kids, Healthy, More Recipes, Special Diets