Broad bean salad with griddled chicken
Broad beans, frozen, boiled
Soya Beans, cooked
Calorie controlled cooking spray
Chicken breast, skinless, raw
Blue Dragon Mirin
Rice Wine Vinegar
1 teaspoons, (a dash)
Lime Juice, Fresh
1 tablespoons, plus some lime wedges to serve
1 tablespoons, 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.