Chicken Pea Salad

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This sesame soy chicken pea salad uses a whole bag of frozen peas, packs 41g protein and stays crunchy for 4 days. Meal prep lunch, sorted.

Prep Time10

Cook Time7

Total Time17

Servings:

Calories: 424kcal

Author: Mimi Harrison

Ingredients

Salad

400 g green beans trimmed and cut into 2cm pieces
900 g frozen peas
500 g cooked chicken breast roughly shredded
1 bunch spring onions thinly sliced

Dressing

3 tbsp soy sauce
2 tbsp sesame oil
1 tsp brown sugar
1 tbsp rice vinegar or Shaoxing wine
1 tbsp fresh ginger grated
1 garlic clove crushed
½ lime juice only

To serve (optional)

5 tsp chilli crisp 1 tsp per portion

Instructions

Bring a large pan of salted water to the boil. Add the green beans and cook for 5 minutes, then add the frozen peas and cook for a further 2 minutes.
Drain, then pour the beans and peas into a bowl of cold water to keep their colour. Leave for 5 minutes whilst you prepare the dressing.
In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, rice vinegar or Shaoxing wine, ginger, garlic and lime juice.
Drain the beans and peas well, then add them to a large bowl with the cooked chicken breast and spring onions. Pour over the dressing and toss until everything is evenly coated.
Divide between 5 containers and store in the fridge for up to 4 days. Optionally, serve each portion with 1 tsp chilli crisp.

Notes

• Plunging the beans and peas straight into cold water stops them cooking and keeps them bright green for the whole four days. Chuck in a few ice cubes if you have them.
• Any water clinging to the veg will dilute the dressing, so give the colander a good shake (or pat everything dry with kitchen paper).
• Don't worry about dressing the whole batch at once. Unlike leafy salads, this one gets better as it sits, and by day two the dressing has soaked into the chicken.

Nutrition