Chicken, pea & bean salad with sesame dressing

Chicken, pea & bean salad with sesame dressing

Crispy fried onions top off this chicken, fine bean, mange tout and sugar snap salad, for even more crunch, while red miso adds umami.

2 out of 5 stars(2) Rate this recipe
Low in saturated fatHigh protein2 of your 5 a day
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 1 tbsp white or black sesame seeds, toasted
  • 2 tbsp Japanese rice vinegar
  • 1 tbsp red miso
  • 1 tbsp grated root ginger
  • 2 tsp toasted sesame oil
  • 1 pack Duchy Organic 2 Free Range Chicken Breast Fillets
  • 120g pack extra fine green beans, trimmed
  • 100g mange tout, trimmed
  • 160g pack baby sugar snaps
  • 20g Cooks' Ingredients Crispy Fried Onions

Method

  1. Bring a covered pan of salted water, and a separate pan of water with a steamer and lid to the boil. Meanwhile, mix the toasted sesame seeds, rice vinegar, miso, ginger and sesame oil until smooth.

  2. Simmer the chicken in the salted water for 10-15 minutes or until thoroughly cooked, the juices run clear and there is no pink meat. Meanwhile, steam the beans for 3 minutes, then add the mange tout and sugar snaps and steam for another 3-4 minutes. Rinse all the vegetables in cool water, then drain and transfer to a large bowl.

  3. Remove the chicken from the water and shred using 2 forks. Toss it with the vegetables and dressing. Serve topped with the crispy onions.

Cook’s tip

If you don’t have a steamer, plunge the green beans into a large pan of boiling water and cook for 3 minutes, then add the peas for a further minute.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,617kJ/ 385kcals

Fat

13g

Saturated Fat

3.7g

Carbohydrates

14g

Sugars

7.4g

Fibre

5.5g

Protein

50g

Salt

1.8g

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