Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
Pickled Cucumber
- 2 Qukes baby cucumbers (thinly sliced)
- 1/4 cup rice vinegar
- 1teaspoons caster sugar
- 1tablespoons sesame oil
- 1 large avocado (cut into wedges)
- 1/2 bunch coriander (leaves picked)
- 3 cm piece ginger (finely grated)
- 1 bunch radish (thinly sliced)
- 3 spring onions (thinly sliced)
- 250grams sugar snap peas (trimmed)
- 2 large chicken breasts
- 120grams baby spinach leaves
- 1tablespoons sesame seeds
- 1/4 cup tamari soy sauce wheat free
- 200grams frozen shelled edamame
- 2tablespoons peanut oil
- 1 clove garlic (crushed)
Nutrition per serving
1850kJ / 442Cal
1850 Kilojoules or 442 Calories
21% of daily energy intake*
Protein
44.2grams
Fat
23.9grams
Carbs
16.3grams
Sugars
8.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This lusciously green chicken salad with an easy-to-make pickled cucumber heroes fresh spring produce and is ready in 30 minutes. Learn how to make this easy salad recipe that’s perfect for lunch or dinner.
Method
Step 1 of 4
To make the pickled cucumber, combine vinegar and sugar in a bowl, stirring until sugar dissolves. Add Qukes and toss to combine. Set aside.
Step 2 of 4
Meanwhile, sprinkle half the seeds on a sheet of baking paper. Place 1 chicken breast on top and turn to coat lightly. Cover with a second sheet of baking paper. Using a rolling pin, pound chicken until 2cm thick. Repeat with remaining seeds and chicken. Heat peanut oil in a large frying pan over high heat. Add chicken and cook for 4 minutes on each side or until golden and cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes. Slice.
Step 3 of 4
Combine soy, sesame oil, ginger and garlic in a bowl. Place edamame in a bowl, cover with boiling water and stand for 3 minutes or until tender. Drain, then refresh under cold water.
Step 4 of 4
Drain cucumber mixture, discarding liquid. Divide spinach, avocado, radish, edamame, peas, pickled cucumber, chicken, onion and coriander among bowls. Serve with soy dressing.
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