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


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!