Wasabi chicken rice salad

Use leftover chicken to make this easy rice bowl for lunch. With a punchy wasabi, lime and yogurt dressing, it's full of flavour and healthy too

  • Prep:15 mins
    No cook
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 568
  • fat 22g
  • saturates 4g
  • carbs 33g
  • sugars 9g
  • fibre 7g
  • protein 55g
  • salt 0.4g


  • 70g frozen edamame
  • ½ tsp wasabi paste
  • 2 tbsp fat-free natural yogurt
  • 1 lime, juiced
  • 1 tbsp sesame oil
  • 70g cooked rice
  • 3 radishes, quartered
  • 1 tsp sesame seeds
  • 1 cooked boneless, skinless chicken breast, sliced
  • ¼ sheet dried seaweed, sliced into strips


  1. Put the edamame in a heatproof bowl and cover with boiling water. Leave for 10 mins, then drain. Mix the wasabi paste with the yogurt, lime juice and sesame oil. 

  2. Toss the rice with the edamame and radishes. Top with the sesame seeds, chicken and seaweed, then drizzle over the dressing to serve.

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