Chicken, pea & bean salad with sesame dressing

Name: Chicken, pea & bean salad with sesame dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 tbsp white or black sesame seeds, toasted; 2 tbsp Japanese rice vinegar; 1 tbsp red miso; 1 tbsp grated root ginger; 2 tsp toasted sesame oil; 1 pack Duchy Organic 2 Free Range Chicken Breast Fillets; 120 g pack extra fine green beans, trimmed; 100 g mange tout, trimmed; 160 g pack baby sugar snaps; 20 g Cooks' Ingredients Crispy Fried Onions

Crispy fried onions top off this chicken, fine bean, mange tout and sugar snap salad, for even more crunch, while red miso adds umami.

2 out of 5 stars(2) Rate this recipe

Low in saturated fatHigh protein2 of your 5 a day

Serves2
CourseLunch
Prepare10 mins
Cook20 mins
Total time30 mins

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1 tbsp white or black sesame seeds, toasted
2 tbsp Japanese rice vinegar
1 tbsp red miso
1 tbsp grated root ginger
2 tsp toasted sesame oil
1 pack Duchy Organic 2 Free Range Chicken Breast Fillets
120g pack extra fine green beans, trimmed
100g mange tout, trimmed
160g pack baby sugar snaps
20g Cooks' Ingredients Crispy Fried Onions

Bring a covered pan of salted water, and a separate pan of water with a steamer and lid to the boil. Meanwhile, mix the toasted sesame seeds, rice vinegar, miso, ginger and sesame oil until smooth.
Simmer the chicken in the salted water for 10-15 minutes or until thoroughly cooked, the juices run clear and there is no pink meat. Meanwhile, steam the beans for 3 minutes, then add the mange tout and sugar snaps and steam for another 3-4 minutes. Rinse all the vegetables in cool water, then drain and transfer to a large bowl.
Remove the chicken from the water and shred using 2 forks. Toss it with the vegetables and dressing. Serve topped with the crispy onions.