Chicken Tango Lunch Box Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
* 1 handful artichoke hearts * 1 small cucumber * 1 handful spring greens * 6 cherry tomatoes * 1 handful mangetout * 1 large chicken breast or roughly 3 slices pre-cooked chicken * Mixed herbs - try chervil or tarragon * Light soy sauceFor the teriyaki marinade: * 1/2 cup soy sauce * 1/2 tsp honey * 1/2 tsp grated ginger * 1 tsp sesame oil * 4 tbsp lemon juice * 1 clove garlic, crushed * 1/4 red onion, chopped
1. Prepare the chicken teriyaki marinade by whisking all the ingredients together and set some aside to use as dressing. Use the rest to marinade your chicken breast overnight.
2. Prepare the artichokes by steaming them, peeling back the leaves and removing the heart. Keep the hearts and discard the rest. Alternatively, you can buy tinned artichoke hearts.
3. Slice the cucumbers and shred the spring greens. Put all the vegetables in the box.
4. Grill your chicken breast until it is no longer pink in the middle, or use pre-cooked chicken. Slice and add to the box. Add the herbs, dressing and a sprinkle of light soy sauce, then seal the lid and shake the box.
Number of Servings: 1
Recipe submitted by SparkPeople user HAYLEYDTHATSME.
2. Prepare the artichokes by steaming them, peeling back the leaves and removing the heart. Keep the hearts and discard the rest. Alternatively, you can buy tinned artichoke hearts.
3. Slice the cucumbers and shred the spring greens. Put all the vegetables in the box.
4. Grill your chicken breast until it is no longer pink in the middle, or use pre-cooked chicken. Slice and add to the box. Add the herbs, dressing and a sprinkle of light soy sauce, then seal the lid and shake the box.
Number of Servings: 1
Recipe submitted by SparkPeople user HAYLEYDTHATSME.
Nutritional Info Amount Per Serving
- Calories: 440.3
- Total Fat: 7.9 g
- Cholesterol: 87.0 mg
- Sodium: 7,352.8 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 8.4 g
- Protein: 48.5 g
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