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Use any left-over roasted chicken for the recipe or simply roast the chicken breast in the oven.
Pour boiling water on couscous and stir with fork. Leave for 10 minutes and drain. Set aside.
Meanwhile peel and cut the carrot and cucumber into long, thin ribbons. Roughly chop the lettuce and tomato, get a pan up to medium heat to roast some sesame seeds.
Combine ginger, chili, vinegar, soy sauce and oil in a bowl.
Take a big bowl and combine, carrot, cucumber, lettuce, couscous, mint leaves and half of the dressing. Toss well.
Shred the chicken and toss with remaining dressing. Spread it over the salad and top with toasted sesame seeds.
Serve immediately.

per 1 serving size (unscaled)

Amount Per Serving

Calories 607 kcal

Calories from Fat 63

% Daily Values*

Total Fat 7 g

10%

Saturated Fat 0.4 g

1.67%

Polyunsaturated Fat 0.89 g

Monounsaturated Fat 0.58 g

Cholesterol 15 mg

Sodium 859 mg

37.35%

Potassium 1074 mg

Total Carbohydrate 117 g

37.74%

Dietary Fiber 8.77 g

27.41%

Sugars 11.52 g

12.8%

Protein 21 g

Vitamin A 68.44%

Vitamin C 65%

Calcium 8.8%

Iron 7.69%

* Nutritional Values are estimated and may vary

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