Chicken and Soybean Salad

By Sara Barulli, January 17, 2023
15 min.

Ingredients

  • β€’ 4 small chicken breast (4.4 oz)
  • β€’ 4 lemon wedges
  • β€’ 2 cups boiling water
  • β€’ 1 cup frozen soya (edamame) beans, defrosted
  • β€’ 4 handful mixed salad leaves
  • β€’ 8 spring onions, sliced
  • β€’ cucumber sliced
  • β€’ 4 large tomato, sliced
  • β€’ 2 punnet cress
  • β€’ 4 tablespoons greek yogurt
  • β€’ 4 teaspoons tahini (sesame paste)
  • β€’ 2 teaspoons sesame seeds
  • β€’ good pinch black pepper

Instructions

Squeeze 1 wedge of lemon over the chicken. Place the chicken in a pan and just cover with boiling water. Add a lid and simmer for 5–6 minutes.
Turn off the heat and leave with the lid on for another 5 minutes.
Meanwhile, add the soya beans, salad leaves and spring onions to your container. Next, add the cucumber, tomato and cress.
In a small bowl, mix together the yogurt and tahini, and place in a small container with a leak-proof lid.
Drain the chicken, allow to cool and then slice.
Arrange the chicken on top of the salad. Serve with the second wedge of lemon, a sprinkle of sesame seeds and a pinch of black pepper. Pop the lid on and pack with the tahini dressing, if eating this salad on the go!