Super Greens Chicken Salad

SERVES 2 PREPARATION & COOKING 1 HOUR, 10 MINUTES

175g broccolini

220g green beans, halved

lengthways

110g snow peas

3 cups water

2 garlic cloves

2cm piece fresh ginger, sliced

200g chicken breast fillet

1½ tablespoon matcha

powder WASABI PUFFS

1 egg white

1 tablespoon tamari

1 teaspoon wasabi paste

¼ teaspoon sea salt flakes

1 cup puffed rice

1 cup slivered almonds

1 tablespoon black sesame

seeds

1 nori sheet, cut in thin strips

AVOCADO DRESSING

1 avocado

3 teaspoon unhulled tahini

1½ tablespoons olive oil

1½ tablespoons lime juice

1 teaspoon sesame oil

1. WASABI PUFFS. Preheat oven to 150ºC. Line oven tray with baking paper. Whisk egg white, tamari, wasabi and salt in a small bowl until combined. Put puffed rice, almonds and seeds in medium bowl. Pour over wet mixture. Spread wasabi mixture evenly over lined oven tray. Roast for 20 minutes or until crisp. Cool. Stir in nori.

2. Cook broccolini and beans in a saucepan of boiling water for 3 minutes. Add snow peas and cook for 1 minute or until vegetables are just tender. Drain, then cool under running water.

3. Place water, garlic and ginger in small saucepan and bring to boil. Add chicken, return to boil, then reduce heat to low. Add matcha and cook, covered, for 10 minutes or until chicken is cooked through. Cool in liquid for 10 minutes, then remove and slice thinly. Discard liquid.

4. AVOCADO DRESSING. Process all ingredients until combined and smooth. Season to taste.

5. Arrange vegetables and chicken on platter or large plate. Top with generous spoonful of avocado dressing. Scatter with wasabi puffs.