Chicken Bean Sprout Salad

Summer is here and I don’t know about you but I eat tonnes of salad at this time of year, it’s so easy and if I don’t have to stand over a hot stove in this weather, that’s good to me! But there is salad and there is salad! I’m not one for boring cucumber. lettuce and tomato, I like to try and find lots of different variety and mix things up a bit. I’m not normally into sweet and savoury mixed together but for some reason in salads I really enjoy the contrast.

This is a lovely, so easy to make summer salad. I really enjoy eating beansprouts for something different, they add such a crunch so you really feel like you’re getting a good meal. But this dish is so healthy, full of goodness, high in protein and healthy fats. Perfect for a lovely summer’s evening – what more could you ask for!

Serves 2

  • 2 Chicken Breasts
  • 2 Tbsp Lemon Juice
  • 3-4 Cups BeanSprouts, rinsed and drained
  • 1 Yellow Pepper Diced
  • 2 Spring/Green Onions sliced
  • 1 Courgette/Zucchini, spiralised
  • 1 Cup Grated Carrot
  • 2 Cups Shredded Spinach
  • 1 Cup Raw Cashew Nuts
  • 1 Tbsp Low Sodium Soy Sauce
  • 1 Tbsp Apple Cider Vinegar
  • 2 Limes, skinned and chopped
  • 1 Tbsp Coriander/Cilantro
  • 2 Small Avocados, skinned and sliced
  • 1/4 Cup Raw Sunflower Seeds
  • Salt to taste
  1. Cover the Chicken Breasts with the Lemon Juice and bake in the Oven at 350 degrees for about 30 mins covered with foil, removing for the last 5-10 minutes
  2. Meanwhile, place all the vegetables in a large bowl and mix togetherChicken Beansprout
  3. Add the Apple Cider Vinegar and Soy Sauce, mix around
  4. Divide between two bowls
  5. Remove the chicken from the oven and chop into bite sized pieces and share between the bowls
  6. Sprinkle with the nuts, seeds and salt if usingChicken Beansprout salad
  7. Serve and enjoy…x

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