Broad bean salad with griddled chicken
Make lunch work for you.
Broad beans, frozen, boiled
Soya Beans, cooked
Calorie controlled cooking spray
Chicken breast, skinless, raw
Blue Dragon Mirin
Rice Wine Vinegar
1 teaspoon(s), (a dash)
Lime Juice, Fresh
1 tablespoon(s), plus some lime wedges to serve
1 tablespoon(s), use Ground Nut Oil
Chilli, green or red
½ individual, de-seeded and finely chopped
- Steam the broad beans and soy beans for 6 minutes, until just tender. Leave to cool
- Meanwhile heat a non stick griddle pan to hot and mist well with cooking spray. Griddle the chicken fillets for about 10 minutes until golden and charred on each side.
- Mix together the dressing ingredients in a small bowl, then pour over the beans, add the coriander and toss to mix.
- Serve the bean salad with the warm chicken, or cool, pack into a lunchbox and chill until needed.