Bang Bang Chicken Salad

with Green Beans and Radish

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low-carb
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low-carb
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Instructions

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1 Coat chicken

Sprinkle the chicken breast with the 5 spice and a pinch of salt

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2 Fry chicken

Heat a pan with a lid over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken breast and fry for 2 min on each side until browned. Once browned, add the water to the pan, cover with a lid, reduce the heat to low and simmer for 12 min. 

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3 Boil beans

Meanwhile, wash, trim and halve the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

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4 Prep vegetables

Roughly chop the romaine lettuce. Peel and grate the carrot. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Finely chop the red chilli (spicy!) . Peel the garlic. Finely slice the radish. Trim and finely slice the spring onion

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5 Shred and make dressing

Once the chicken is ready, transfer it to a plate. Remove the empty pan (leave any pan juices in there!) from the heat and immediately crush the garlic into it. Stir for 30 secs. Whisk in the soy sauce, sweet chilli sauce, peanut butter and all of the lime juice. Using two forks, pull the chicken until shredded. Return the chicken to the pan and give everything a good mix up.

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6 Serve

Place the romaine lettucecarrot, cucumber, radish, spring onion, red chilli (spicy!) and green beans in a bowl, drizzle with olive oil and toss. Divide the salad among plates, top with the shredded chicken and the pan-dressing. Garnish with the black sesame seeds.  Serve immediately. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Make the chicken and dressing a day in advance, then gently heat them up again just before serving. This will intensify the flavours!

Also known as 'Bon Bon Salad', this Chinese favourite features spicy, peanut-y shredded chicken in its lead role.

Cooking Time: 30 min

Cals 484 · Prot 52 · Carbs 36 · Fat 16

Dairy-Free

Ingredients

Number of people

Salad

Chicken breast 400 Grams
Chinese 5 spice 2 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp
Water 75 ML
Green beans 150 Grams
Romaine lettuce 300 Grams
Carrot 1 Piece
Cucumber 1 Piece
Large red chilli 1 Piece
Red radish 125 Grams
Spring onion 40 Grams
Olive oil 1 Tbsp
Black sesame seeds 10 Grams

Dressing

Garlic cloves 1 Piece
Soy sauce 20 ML
Sweet chilli sauce 40 Grams
Peanut butter 30 Grams
Lime 1 Piece

Also known as 'Bon Bon Salad', this Chinese favourite features spicy, peanut-y shredded chicken in its lead role.

Cooking Time: 30 min

Cals 484 · Prot 52 · Carbs 36 · Fat 16

Dairy-Free

Instructions

photo

1 Coat chicken

Sprinkle the chicken breast with the 5 spice and a pinch of salt

photo

2 Fry chicken

Heat a pan with a lid over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken breast and fry for 2 min on each side until browned. Once browned, add the water to the pan, cover with a lid, reduce the heat to low and simmer for 12 min. 

photo

3 Boil beans

Meanwhile, wash, trim and halve the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

photo

4 Prep vegetables

Roughly chop the romaine lettuce. Peel and grate the carrot. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Finely chop the red chilli (spicy!) . Peel the garlic. Finely slice the radish. Trim and finely slice the spring onion

photo

5 Shred and make dressing

Once the chicken is ready, transfer it to a plate. Remove the empty pan (leave any pan juices in there!) from the heat and immediately crush the garlic into it. Stir for 30 secs. Whisk in the soy sauce, sweet chilli sauce, peanut butter and all of the lime juice. Using two forks, pull the chicken until shredded. Return the chicken to the pan and give everything a good mix up.

photo

6 Serve

Place the romaine lettucecarrot, cucumber, radish, spring onion, red chilli (spicy!) and green beans in a bowl, drizzle with olive oil and toss. Divide the salad among plates, top with the shredded chicken and the pan-dressing. Garnish with the black sesame seeds.  Serve immediately. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Make the chicken and dressing a day in advance, then gently heat them up again just before serving. This will intensify the flavours!

Ingredients

Number of people

Salad

Chicken breast 400 Grams
Chinese 5 spice 2 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp
Water 75 ML
Green beans 150 Grams
Romaine lettuce 300 Grams
Carrot 1 Piece
Cucumber 1 Piece
Large red chilli 1 Piece
Red radish 125 Grams
Spring onion 40 Grams
Olive oil 1 Tbsp
Black sesame seeds 10 Grams

Dressing

Garlic cloves 1 Piece
Soy sauce 20 ML
Sweet chilli sauce 40 Grams
Peanut butter 30 Grams
Lime 1 Piece
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