400 Cals Per Serving
For The Salad
50g/2oz mangetout, washed and sliced on an angle
50g/2oz carrot, peeled and cut into julienne strips
50g/2oz red cabbage, washed and finely shredded
For The Chicken
400ml/14fl oz cold water
120g/4oz free-range or organic skinless chicken breast, left whole
For The Yuzu Dressing
1 garlic clove, crushed, peeled and grated
1 teaspoon freshly grated peeled root ginger
1 tablespoon Japanese yuzu dressing
1 teaspoon low-sodium light soy sauce or tamari
1 tablespoon extra-virgin olive oil
1 spring onion, topped, tailed and sliced on an angle
1 small handful of toasted pecans
1. First toss together all the salad ingredients in a bowl.
2. Bring the water to the boil in a medium pan. Add the chicken breast, reduce the heat and poach at a gentle simmer for about 8 minutes.
3. While the chicken is cooking, prepare the dressing by whisking all the ingredients together.
4. Remove the chicken from the water, drain well and place on a chopping board. Once cool enough to handle, using your fingers, shred the chicken into bite-sized pieces, then leave to cool for 5 minutes.
5. To serve, toss the chicken with the salad vegetables in a large bowl, then pour in the yuzu dressing and toss well. Transfer to a serving plate and garnish with the sliced spring onion and toasted pecans.
For more recipes from Eat Clean: Wok Yourself to Health by Ching-He Huang (published by Harper Thorsons, photography by Myles New, click here)