Aziatische kip-salade met sesam en edamame

Ingredients

• 2 chicken breasts (approx. 150 g each)
• 150 g edamame (frozen, shelled)
• 150 g iceberg lettuce, roughly chopped
• 100 g red cabbage, finely shredded
• 1 large carrot, grated or finely sliced
• 150 g cherry tomatoes, halved
• 3 spring onions
• Handful of fresh cilantro
• Prawn crackers or cashew nuts for extra crunch (optional)
• Salt and pepper
• Pinch of garlic powder
• Splash of vegetable oil
• For the dressing:
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 tsp honey
• 1 tsp sesame seeds, plus extra for garnish

Instructions

1. 1

   Make the dressing first: combine 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp honey and 1 tsp sesame seeds in a small bowl. Stir well and set aside.Season the chicken breasts with salt, pepper and a pinch of garlic powder. Heat a grill pan or frying pan over medium-high heat with a splash of oil and cook the chicken for 5 to 6 minutes per side until cooked through. Let rest for 5 minutes and slice thinly.Cook the edamame for 3 minutes in lightly salted water, drain and let cool.Thinly slice the red cabbage and carrot using a mandoline or a sharp knife. Slice the spring onions into rings and halve the cherry tomatoes.Divide the iceberg lettuce between two deep plates or bowls. Top with the red cabbage, carrot, edamame, cherry tomatoes and spring onions.Arrange the sliced chicken on top. Drizzle the sesame-ginger dressing generously over the salad.Sprinkle with extra sesame seeds, a handful of chopped cilantro and optionally some prawn crackers for extra crunch. Serve immediately.