Torn chicken salad

Women's Fitness (UK) - - Nourish -

I’m a big �an o� chicken sal­ads be­cause they’�e ve�� quick and easy to make. When we don’t have a lot o� time on our hands, this salad is the per�ect thing to whip up. It’s got a bril­liant ori­en­tal �lavour, with gin­ger help­ing to fight against cold vi�uses b�ought on by a change in sea­son. Make su�e you use good-qual­ity o�ganic ��ee-range chicken, and i� you’ve never hea�d o� tamari, it’s just gluten��ee soy sauce, so �eel ��ee to swap this out!

Serves 2

2 chicken breasts Salt and freshly ground black pep­per, to taste 1tbsp co­conut oil or but­ter 200g green beans 200g su­gar snap peas 200g mangetout 2tbsp black sesame seeds 1 red chilli, de­seeded and finely chopped 1tbsp chopped fresh pars­ley 30g toasted hazel­nuts

For the dress­ing

1tsp freshly grated gin­ger ½ small shal­lot, finely chopped 1tsp honey 1tbsp lime juice 2tbsp toasted sesame oil 1tsp tamari

1Rub

the chicken breasts with a lit­tle salt and pep­per. Heat the oil in a pan, add the chicken and fry for 6 min­utes on each side un­til cooked through. Leave to cool for a few min­utes, then shred. 2Steam

the green beans, su­gar snaps and mangetout over a pot of sim­mer­ing wa­ter for 2 min­utes, then drain and place in ice-cold wa­ter. 3Make

the dress­ing by whisk­ing to­gether all the in­gre­di­ents. Stir the blanched veg into the dress­ing, adding a pinch of salt and the black sesame seeds. Top the salad with the chilli and pars­ley, then with the shred­ded chicken and the hazel­nuts. Serve im­me­di­ately.

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