Asian chicken spiralized salad
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Asian chicken spiralized salad

By Chelsie Collins

Use a spiralizer to create thin ribbons of cucumber and carrots, then drizzle with a soy and ginger dressing for a low calorie lunch

  • Prep:15 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 277
  • fat 8g
  • saturates 1g
  • carbs 14g
  • sugars 13g
  • fibre 5g
  • protein 35g
  • salt 1.6g

Ingredients

  • ½ cucumber, spiralized or sliced into ribbons
  • 2 carrots, spiralized or sliced into ribbons
  • 100g bag crisp salad leaves (a mix of radicchio, frisée and round lettuce)
  • 4 spring onions, finely sliced
  • 200g pack roast chicken pieces
  • 2 tsp sesame seeds
  • 2 tbsp sesame oil
  • 1½ tbsp rice wine vinegar
  • 1½ tbsp low-salt soy sauce
  • ½ tbsp freshly grated ginger
  • 1 tsp golden caster sugar

Method

  1. Layer the salad ingredients into 2 plastic containers if you’re packing to take to work, or put them in a large bowl. Make the dressing by combining all the ingredients in a jar with a lid, add some seasoning and shake well. Put the dressing in 2 small pots to pack into your lunchboxes, or toss through the salad if eating straight away.

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