Rosco's super healthy chicken salad
Chef:
Keogh's
Prep:
20 mins
Cook:
10 mins
Salad
400g Keogh’s Baby Potatoes
2 carrots, grated
150g bean sprouts
2 spring onions, sliced
1 large courgette, cut into matchsticks
220g cooked chicken breast fillet
Handful of mixed leaves
Dressing
2 tsp. crunchy peanut butter
7 tbsp. olive oil
2 tbsp. light soy sauce
1/2 chilli, finely chopped
2 tbsp. sesame oil
2 tsp. lime juice
Salad
Place a packet of Keogh’s Easy Cook Baby Potatoes into the microwave and cook on high for 7 minutes. (Alternatively place 400g of baby potatoes in cold water and bring to the boil. Cook until the potatoes are tender).
Once cooked cut each potato into quarters.
Place the potatoes, carrots, bean sprouts, spring onion, courgette, peanuts and sliced chicken into a large bowl and toss well together.
Dressing
Whisk the olive oil, peanut butter and light soy sauce together in a bowl.
Stir in the chilli, sesame oil and lime juice and mix until combined.
Pour dressing over salad, toss lightly and serve immediately.
Serves
2-3
Preparation Time
20 minutes
Cooking Time
10 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Dinner, Healthy, Salads
Level of Difficulty
Easy
