Wasabi chicken rice salad
Serves 1
Easy
Prep:
No cook
Use leftover chicken to make this easy rice bowl for lunch. With a punchy wasabi, lime and yogurt dressing, it's full of flavour and healthy too
Skip to ingredients
- 70g frozen edamame
- ½ tsp wasabi paste
- 2 tbsp fat-free natural yogurt
- 1 limejuiced
- 1 tbsp sesame oil
- 70g cooked rice
- 3 radishesquartered
- 1 tsp sesame seeds
- 1 cooked boneless, skinless chickenbreast, sliced
- ¼ sheet dried seaweedsliced into strips
Nutrition: Per serving
- kcal568low
- fat22g
- saturates4g
- carbs33g
- sugars9g
- fibre7g
- protein55g
- salt0.4g
Method
step 1
Put the edamame in a heatproof bowl and cover with boiling water. Leave for 10 mins, then drain. Mix the wasabi paste with the yogurt, lime juice and sesame oil.
step 2
Toss the rice with the edamame and radishes. Top with the sesame seeds, chicken and seaweed, then drizzle over the dressing to serve.