This recipe first appeared in Woman’s Day.
Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.In a bowl, whisk dashi paste with water until smooth. Add chicken, tossing to coat. Chill for 30 minutes.
2.In a small bowl, combine radish, beetroot, cucumber and rice wine vinegar. Set aside for 30 minutes, stirring occasionally.
3.Preheat a barbecue grill or char-grill pan on high. Grill chicken for 4-5 minutes each side until cooked through. Transfer to a plate and rest, loosely covered with foil, for 5 minutes.
4.Serve sliced chicken on a bed of rice, topped with spring onion and sesame seeds. Accompany with pickled ginger, lemon slices and mixed leaf salad (see recipe tip).
Note
- Use a 120g bag of mixed salad leaves, dressed with a fat-free dressing of choice.