Donal Skehan's kung pao chicken salad is a midweek winner: quick, delicious, and low-calorie. Make this Chinese-style chicken salad in under 30 minutes.
– 1 tbsp olive oil – 2 skinless chicken breasts, butterflied – 1½ tsp Chinese five-spice
– 1 romaine lettuce, shredded – (such as carrots, red peppers, sugar snap peas, green beans, baby sweetcorn) 400g mixed crunchy salad vegetable – 2 tbsp sweet chilli sauce
– 1 tbsp rice vinegar – 3 tbsp reduced-salt soy sauce – 1 tbsp toasted sesame seed – 4 spring onions, shredded
Heat oil in a big pan. Salt and pepper the chicken and sprinkle with Chinese five-spice.
Fry each side for 3–4 minutes until golden and done. Slice or shred after resting and cooling.
Mix the chicken, lettuce, and mixed vegetables in a bowl.
Mix the sweet chilli sauce, remaining Chinese five-spice, rice vinegar, and soy sauce with a fork, then pour over the salad and toss. Sprinkle sesame seeds and spring onion before serving.