Shredded Chinese Chicken Salad with Edamame & Bok Choy

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (5 Nights For 4) on Sunday, October 23, 2022.

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This Chinese-inspired bowl of freshness will win you over in seconds! Our easy as poaching method results in a moist, flavourful chicken. Simply toss with lettuce, bok choy, edamame and a sweet and savoury honey soy dressing for a deliciously easy meal.

Ingredients

Chicken

4 cup boiling water
1 pack Asian spices
1 Tbsp soy sauce
550g free range chicken breasts
2 tsp chilli oil
2 Tbsp soy sauce
1 pack sesame seeds

Salad

400g edamame beans
1 twin pack baby bok choy, thinly sliced
100g baby leaf lettuce
100g honey soy ginger sauce

To Serve

1 bunch coriander, roughly chopped
1 lemon, cut into wedges

Steps

Bring a medium pot of salted water to the boil. Bring a full kettle to the boil.
Combine boiling water measure, Asian spices and first measure of soy sauce in a large pot and bring to the boil with the lid on. Pat chicken dry. As soon as pot boils remove lid, add chicken and cook for 10 minutes. Turn off heat and return lid. Leave to steam for a further 10-15 minutes. The residual heat will cook the chicken through.
Add edamame beans in pot of boiling water and cook for about 3 minutes, until bright green and tender. Drain and set aside to cool.
Roughly chop coriander and cut lemon into wedges. Set both aside for serving. Thinly slice bok choy and add to a large bowl with lettuce, edamame and honey soy dressing. Toss well to combine.
When chicken is cooked, remove from broth (reserve broth liquid) and place on a plate. Use 2 forks to shred chicken. Toss chicken with chilli oil, second measure of soy sauce, sesame seeds and 1/4 cup of chicken broth. Season to taste with pepper.
Salad topped with shredded chicken and coriander. Serve lemon wedges on the side for squeezing.

Nutritional Information

Energy	1693 kj 405 kcal
Protein	48.6g
Carbohydrate	19.7g
Fat	12.9g