Asian chicken spiralised salad

Use a spiraliser to create thin ribbons of cucumber and carrots, then drizzle with a soy and ginger dressing for a low calorie lunch. - by Chantal Walsh

Asian chicken spiralised salad

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Use a spiraliser to create thin ribbons of cucumber and carrots, then drizzle with a soy and ginger dressing for a low calorie lunch.

Ingredients

½ cucumber, spiralised or sliced into ribbons

2 carrots, spiralised or sliced into ribbons

100 g bag crisp mixed salad leaves

4 spring onions, finely sliced

200 g roast chicken pieces

2 tsp sesame seeds

For the dressing

2 tbsp sesame oil

1½ tbsp rice wine vinegar

1½ tbsp low-salt soy sauce (or gluten-free alternative)

½ tbsp freshly grated ginger

1 tsp golden caster sugar

Method

Layer the salad ingredients into 2 plastic containers if you’re packing to take to work, or put them in a large bowl. Make the dressing by combining all the ingredients in a jar with a lid, add some seasoning and shake well. Put the dressing in 2 small pots to pack into your lunchboxes, or toss through the salad if eating straight away.