Ingredients
- 3 x 170g chicken breast fillets
- 2 tablespoons rice vinegar
- 2 tablespoons gluten-free tamari (see note)
- 3 teaspoons sesame oil
- 4 spring onions, finely chopped
- 1 tablespoon sesame seeds
- 3 bunches asparagus, blanched for 2 minutes in boiling water, refreshed
- 60g baby Asian salad leaves (see note) or mixed baby salad leaves (mesclun)
Method
- Step 1Place the chicken in a saucepan and pour over enough water to just cover. Season with sea salt and freshly ground black pepper, then cover with a lid. Bring to the boil over high heat, then reduce the heat to medium and simmer for 10 minutes. Remove the lid and stand the chicken in the liquid for 10 minutes. Drain and thickly slice. Set aside.
- Step 2Combine vinegar, tamari, sesame oil, spring onions and sesame seeds in a bowl and whisk to combine.
- Step 3Divide the asparagus, salad leaves and chicken among serving plates and drizzle with the dressing.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
903 kj
Energy
7g
Fat Total
1g
Saturated Fat
3g
Fibre
33g
Protein
75mg
Cholesterol
749.24mg
Sodium
2g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
Notes
Tamari is a naturally brewed soy sauce usually made without wheat – look for gluten-free tamari at health food shops and selected supermarkets.
Baby Asian salad leaves are available in packets from supermarkets.
- Author: Kate Nichols
- Image credit: Mark Roper
- Publication: Taste.com.au
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