Broad bean salad with griddled chicken
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Make lunch work for you.
Ingredients
Broad beans, boiled
250 g
Soya Beans, cooked
150 g
Calorie controlled cooking spray
4 spray(s)
Chicken breast, skinless, raw
400 g
Coriander, fresh
2 tablespoon(s)
Blue Dragon Mirin
1 tablespoon(s)
Rice Wine Vinegar
1 tablespoon(s)
Soy Sauce
1 teaspoon(s), (a dash)
Lime Juice, Fresh
1 tablespoon(s), plus some lime wedges to serve
Hazelnut Oil
1 tablespoon(s), use Ground Nut Oil
Chilli, green or red
½ individual, de-seeded and finely chopped
Instructions
1
Steam the broad beans and soy beans for 6 minutes, until just tender. Leave to cool
2
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.
3
Mix together the dressing ingredients in a small bowl, then pour over the beans, add the coriander and toss to mix.
4
Serve the bean salad with the warm chicken, or cool, pack into a lunchbox and chill until needed.
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