Chicken Salad with Seasonal Vegetables

Ingredients

• 170 g chicken breast
• 28 g butternut squash, sliced
• 28 g green zucchini, sliced
• 4 slices eggplant, cut into strips
• 28 g sugar snap peas
• 28 g broccoli florets
• 28 g white bean sprouts
• 28 g carrots, sliced
• 30 g soy sauce
• 13.5 g toasted sesame oil
• Sea salt & freshly ground black pepper
• 3 g toasted sesame seeds
• Diced tomato skins (optional)
• Green sprouts, for garnish

Preparation

1. Marinate chicken in soy sauce (diluted 1:1 with water if preferred) for 2–12 hours.
2. Bake at 300°F (150°C) for 30–35 minutes or grill until internal temp reaches 165°F (74°C). Rest, then slice.
3. Blanch broccoli and carrots briefly in salted water; drain well.
4. Stir‑fry all vegetables quickly over high heat until crisp‑tender.
5. Toss chicken and vegetables with sesame oil and a splash of soy; season to taste.
6. Plate on greens; garnish with sesame seeds, diced tomato skins and green sprouts.

Nutrition (per serving, estimate)

Calories	~360 kcal
Fat	~18 g
Carbohydrates	~14 g
Protein	~36 g