Chef’s Choice: 5-Spice Chicken Salad

By • Nov 11, 2018 • Chef's Choice

We have the hots for 5-Spice! It brings a wonderful sweet hint to this chicken salad, and forms a perfect combination with the pomegranate. Order the ingredients in the Choice Box.

What else is good next week?

Get a healthy start to the week with chicken. Choose either 5-Spice Chicken Salad, Oven Chicken with Potatoes, Chicken Skewers with Fresh Corn, or Tomato and Eggplant Soup with Chicken Meatballs.

Have fish for dinner on Monday! The Teriyaki Salmon with Toasted Sesame Seeds or Lemony Salmon Cakes with Cauliflower Puree are firm family favourites.

Have a break, have a date night! Mid-week is the ideal evening for it, and Beef Rib Eye with Zucchini Gratin au Gruyere and Dijon Sauce is the perfect recipe to cook.

Before the weekend comes, it’s best to have one lighter evening meal. Try a healthy but hearty Mexican Sopa de Frijoles. Lentil and Bean Chili with Quinoa is also great (and one spoon of sour cream on top doesn’t ruin any good efforts!)

HC_ChickenPomegranateSalad

5-Spice Chicken Salad

Serves 4

Cooking time 20 min

Ingredients:

800g chicken breasts

1 Tbsp olive oil

2 tsp 5-spice powder

1 tsp salt

2 cucumbers

3 carrots

50g spring onions

2 red chillis

200g sugar snap peas

400g chinese cabbage

40ml soy sauce

30ml honey

60g fresh ginger, peeled and finely grated

2 garlic cloves, peeled and crushed

2 limes, juiced

60g pomegranate seeds

Method:

1. Preheat the oven to 200C. Place the chicken on a roasting dish. Drizzle with oil and then season with the 5-spice powder and salt. Cook in the oven for 15 minutes.

2. Meanwhile, use a peeler to ribbon the cucumber and carrot into a bowl. Finely slice the spring onions. Deseed the chillis and finely slice them. Also slice the sugar snap peas, and shred the cabbage. Add all the veggies into a mixing bowl and combine.

3. Combine the soy sauce, honey, grated ginger, crushed garlic and lime juice in a bowl. Mix well to combine, and pour onto the salad. Slice the chicken on top, and finish with pomegranate seeds.

Per serving:

Cal 185

Carb 17.5g

Prot 10.7g

Fat 7.6g