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Nutty Asian chicken salad

Prep and cooking time: 30mins

Complex carb portions, per serving: 1

Ingredients

Serves: 2

50g uncooked quinoa

2 chicken breasts

2cm fresh ginger, minced

3 garlic cloves, minced

2 tbsp sesame oil

1 red bell pepper, finely chopped

1 small courgette, finely chopped

1 large carrot, grated

1 red onion, finely sliced

1 large handful fresh coriander, roughly chopped

1 fresh chilli, finely chopped (optional)

1 lime, juiced

1 tbsp smooth peanut butter

2 tbsp white wine vinegar

2 tbsp soy sauce

30g peanuts, roughly chopped

Method

  1. Cook the quinoa according to the packet instructions.

  2. While the quinoa is cooking, set the grill to the highest temperature. Slice each chicken breast lengthways into 3 long strips.

  3. Mix the chicken strips with 2 of the garlic cloves, 1 cm of minced ginger, 1 tbsp sesame oil, and season with salt and pepper. Place the chicken strips on the oven rack and under the grill for 5-10mins, flipping halfway. Alternatively, you can cook the chicken in a non-stick frying pan, over medium-high heat for 5-10mins.

  4. While the chicken is cooking, prepare the salad by mixing together the pepper, courgette, carrot, red onion, coriander, chilli (if using) lime juice, and 1 tbsp sesame oil. Mix well.

  5. When the quinoa is finished cooking, toss in with the salad. Dress the salad by combining peanut butter, white wine vinegar, soy sauce, and the remaining garlic and ginger. Mix well.

  6. Top the salad with the grilled chicken and crushed peanuts.

Second Nature special tip

Traditionally, this recipe has 1 tsp of honey in the dressing. If you choose to include honey, we advise you to consume it occasionally. Try it without first and see if you like it!