Serving: 6

Prep time: 8 mins

Our Asian Chicken Salad is a tasty and nutrient packed recipe you can enjoy for lunch or dinner, while getting 20 grams of protein.

1/4 Cup - lime juce
4 tsp - sesame oil
2 tsp - rice vinegar
2 tsp - soy sauce
1 1/2 tsp - fish sauce
1 - rotisserie chicken
2 - medium carrots
1 1/4 cup - red cabbage, thinly sliced
1 1/4 cup - green cabbage, thinly sliced
2 tbsp. - peanuts, coarsely chopped
2 tbsp. - fresh cilantro leaves


In a large bowl, mix lime juice, oil, vinegar, soy sauce, and fish sauce.
Remove meat from the rotisserie chicken and toss in the sauce mixture.
Divide cabbage and carrots between bowls and top with chicken.
Top each with peanuts and

Serving: 4

Prep time: 10 mins

145 calories per serving. Recipe serves 4 people.

50g unsmoked bacon bits
1 slice bread, cut into small cubes
4 small eggs
2 good handfuls of mixed salad leaves (we used rocket and chard)
10 baby plum tomatoes, halved
1 stick celery, chopped
For the dressing:
2tsp olive oil
1tsp white wine vinegar
1/2tsp Dijon mustard
Salt and ground black pepper
1. Fry the bacon until golden and crispy. Remove with a draining spoon and set aside. Fry the bread cubes in the bacon fat until browned and crispy.
2. Meanwhile poach the eggs. Add a dash of white wine vinegar to boiling water 10cm in depth in a small pan over a high heat. When the water boils again, break the egg into a pan.
3. As the water comes back to the boil, gather egg white round the yolk with a draining spoon. Reduce heat. Simmer for 1 min for a soft egg, longer for a firmer one. Place each cooked egg in a bowl of warm water, using the draining spoon, while poaching the rest.
4. Mix together the dressing ingredients. Divide salad leaves onto 4 plates, then add bacon, crutons, tomatoes and celery. Spoon the drained eggs on top and drizzle the salad with dressing and season.