Asian chicken salad, a high protein, low carb, fresh lunch to keep you going through out the day. Super easy to put together and ready in just 15 minutes. Delish!
1bag of carrots(£0.33)
1bunch of fresh coriander(£0.50)
Start by slicing the chicken breast into 1-inch pieces across the breast, to get skinny slices.
If you have time, marinate the chicken in 2 tbsp of soy sauce, a pinch of salt, drizzle of honey and a 1 tbsp of olive oil. (You can marinade for 1 hour or overnight if you have time).
Add your soy chicken to a frying pan on a high heat. Rotate after 3 minutes and cook the other side for the equivalent amount of time. As you have sliced them into thin pieces, this reduces cooking time/ drying out chicken time.
Set the cooked chicken aside whilst you prep your salad elements by chopping the washed lettuce, slicing the cucumber and peeling the carrot with a serrated peeler to get skinny match-stick pieces.
When you’re ready to eat – toss your salad in some of the Asian dressing (4 tbsp extra virgin olive oil, 2 tbsp soy sauce and 1 tbsp of honey) along with the chicken you’ve prepped. Garnish with some fresh coriander and chilli flakes. So fresh and vibrant mmmm.