Quick, delicious and low calorie - Donal Skehan's kung pao chicken salad has got midweek winner written all over it. Make this Chinese-style chicken salad in just under half an hour.
Ingredients
1 tbsp olive oil
2 skinless chicken breasts, butterflied
1½ tsp Chinese five-spice
1 romaine lettuce, shredded
(such as carrots, red peppers, sugar snap peas, green beans, baby sweetcorn) 400g mixed crunchy salad vegetables
2 tbsp sweet chilli sauce
1 tbsp rice vinegar
3 tbsp reduced-salt soy sauce
1 tbsp toasted sesame seeds
4 spring onions, shredded
Step by step
Heat the oil in a large frying pan. Season the chicken with salt and pepper and a sprinkle of the chinese five-spice. Fry for 3-4 minutes on each side until golden and cooked through. Set aside to rest and cool a little, then slice or shred.
Toss the chicken with the lettuce and mixed veg in a bowl.
Using a fork, mix together the sweet chilli sauce, remaining chinese five-spice, rice vinegar and soy sauce, then pour over the salad and toss well. Scatter with the sesame seeds and spring onion before serving.
