Low-calorie, high-protein recipe: chicken and cucumber salad with a numbing Sichuan pepper dressing. 51 g protein, 590 kcal per serving.
Ingredients
- 300 g Chicken breast
- 300 g Cucumber
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tsp Chili oil
- 1 tsp Ground Sichuan pepper
- 1 clove Garlic
- 1 tsp Fresh ginger
- 1 tsp Toasted sesame seeds
- 1 stalk Scallion
Method
- Bring a pot of water to a simmer. Poach the chicken breast for 12 to 15 minutes until cooked through and easily shredded with a fork. Drain, let cool, then shred or slice thinly.
- Meanwhile, prepare the dressing: in a bowl, combine the soy sauce, rice vinegar, sesame oil, chili oil, Sichuan pepper, minced garlic and grated ginger. Whisk until smooth.
- Wash the cucumber and slice into thin strips or half moons, depending on your preference.
- In a large bowl, combine the shredded chicken and cucumber.
- Pour the dressing over the salad and gently toss to thoroughly coat all the ingredients.
- Garnish with sesame seeds and thinly sliced scallions. Serve chilled.
Nutrition
Per serving
- Energy
- 296.2 kcal
- Protein
- 40.1 g
- Carbohydrate
- 10.96 g
- Fat
- 9.3 g
- Fibre
- 5.13 g
- Calcium
- 103.89 mg
- Iron
- 1.5 mg
- Magnesium
- 54.1 mg