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Chicken, pea & bean salad with sesame dressing
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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 2 Duchy Organic Free Range British Chicken Breast Fillets
120g pack extra fine beans, trimmed
100g mange tout, trimmed
160g pack baby sugar snaps
20g Cooks’ Ingredients Crispy Fried Onions
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.
Typical values per serving:
2 of your 5 a day; low in saturated fat; high in protein.
This recipe was first published in September 2020.