Low-calorie lunch recipe for 2 people, takes only 10 mins; recipe has chicken breast, fish sauce, lime, caster sugar, mixed salad leaves, coriander, red onion, chilli and cucumber.
Asian chicken salad
Course: Low-calorie lunch
Servings
2
servings
Prep time
10 mins
Ingredients
- Coriander: large handful coriander, roughly chopped
- Chicken Breast: 1 boneless, skinless chicken breast
- Red Onion: 1/4 red onion, thinly sliced
- Lime: zest and juice 1/2 lime (about 1 tbsp)
- Cucumber: 1/4 cucumber, halved lengthways, sliced
- Chilli: 1/2 chilli, deseeded and thinly sliced
- Caster Sugar: 1 tsp caster sugar
- Fish Sauce: 1 tbsp fish sauce
- Mixed Salad Leaves: 100g bag mixed salad leaves
Directions
- 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.
- 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.
