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Poached chicken & smashed cucumber salad
Ingredients (2 Servings)
- 2 British chicken breast fillets
- 1 garlic clove, finely grated or crushed
- 1½ tbsp Chinese rice vinegar
- 1 tbsp reduced-salt soy sauce
- 1 tsp toasted sesame oil
- 1 tsp chiu chow chili oil (available in selected stores) or ¼ tsp chili flakes
- 1 essential Waitrose Cucumber, halved lengthways
- 1 celery stalk, finely sliced
- ¼ red onion, finely sliced
- 40g roasted cashew nuts, roughly chopped
- Handful coriander, roughly chopped
- 250g cooked jasmine or long grain rice, to serve
Directions
- Bring a large saucepan of water to a simmer.
- Carefully add the chicken breasts and cook for 9-10 minutes until thoroughly cooked with no pink meat.
- Turn off the heat and carefully transfer the chicken to a chopping board.
- Meanwhile, mix the garlic, vinegar, soy sauce and sesame and chili oils (or flakes) in a large bowl.
- Place the cucumber halves on a chopping board, cut-side down. Using a rolling pin, bash all over until cracked in places, then scrape out and discard the seeds using a teaspoon.
- Roughly chop the cucumber and toss into the dressing with the celery and red onion.
- Stir through the cashews and coriander.
- Divide the rice and cucumber salad between plates, then slice the poached chicken and arrange over the top.
Nutrition
- Calories: 517
- Fat: 3g
- Fibre: 8g
- Carbohydrate: 48g
- Protein: 46g
