Asian Chicken Salad

Ingredients

• Chicken Breast150 g
• Soy Sauce2 tablespoon (28 g)
• Egg1 count (55 g)
• Oil1/2 tablespoon (5 ml)
• Lettuce1/2 cup (18 g)
• Red Leaf Lettuce1/2 cup (18 g)
• Scallion2 tablespoon (10 g)
• Mung Bean Sprouts1/4 cup (23 g)
• Snow Peas1/2 cup (50 g)
• Sesame Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Cut the chicken breast into small pieces and place in a bowl with the soy sauce. Soak.

2. 2

   Step 2

   Drain and dip in the beaten egg. Next, sprinkle with the sesame seeds.

3. 3

   Step 3

   Heat the oil over medium-high heat and fry the chicken pieces, stirring for about 10 minutes or until golden brown. Set aside.

4. 4

   Step 4

   In a pan place half of the soy sauce with the sesame oil (or any other oil).

5. 5

   Step 5

   Stir-fry the mung bean, snow peas and chopped scallion.

6. 6

   Step 6

   Remove after a few minutes or until tender.

7. 7

   Step 7

   Assemble the salad by placing the chicken pieces, chopped lettuce and the previous mixture in a bowl.

8. 8

   Step 8

   Mix all the ingredients well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Asian Chicken Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.