Use a spiralizer to create thin ribbons of cucumber and carrots, then drizzle with a soy and ginger dressing for a low calorie lunch
Prep:15 mins
Serves 2
½ cucumber, spiralized or sliced into ribbons2 carrots, spiralized or sliced into ribbons100g bag crisp salad leaves (a mix of radicchio, frisée and round lettuce)4 spring onions, finely sliced200g pack roast chicken pieces2 tsp sesame seeds
STEP 1Layer the salad ingredients into 2 plastic containers if you’re packing to take to work, or put them in a large bowl. Make the dressing by combining all the ingredients in a jar with a lid, add some seasoning and shake well. Put the dressing in 2 small pots to pack into your lunchboxes, or toss through the salad if eating straight away.
