Asian Chicken Salad with Ginger and Apple Cider Vinegar Dressing

Lunch

Serves: 1

Ingredients:

• 1½ tsp apple cider vinegar

• 1 tsp extra-virgin olive oil

• 1 tsp soy sauce

• 1 tsp honey

• ¼ tsp ginger, grated

• Pinch of chilli flakes (optional)

• Black pepper to taste

• 1 chicken fillet, approx. 125g

• 1 tsp olive oil

• Handful of mixed salad leaves

• ½ bell pepper, finely sliced

• 2 radishes, finely sliced

• ½ spring onion, finely sliced

• ½ carrot, grated

• 25g beansprouts

• 1 tsp sesame seeds, toasted 

• 1 tbsp fresh coriander, chopped (optional)

Instructions:

1. To make the dressing, add the apple cider vinegar, extra-virgin olive oil, soy sauce, honey, ginger, chilli flakes and black pepper to a medium bowl and stir to combine

2. Place the chicken in the bowl and rub with 1 tsp of the dressing. Cover with cling film and refrigerate for 15-20 minutes to marinate.

3. Heat a non-stick frying pan over a medium heat with the olive oil. Add the marinated chicken and cook for 4-6 minutes on each side or until cooked through. Set aside to cool slightly.

4. Arrange the mixed salad leaves in a large bowl and place the other salad ingredients (except the sesame seeds and coriander) around the bowl. 

5. To serve, slice the chicken and place in the middle of the bowl, drizzle over the remaining salad dressing and sprinkle with the sesame seeds and coriander.