Rainbow salad bowl with chicken

INGREDIENTS

75g (1 ⁄2 cup) podded frozen edamame, thawed (optional)

1 large carrot, peeled, shredded

75g tomato medley mix, halved (Roma tomatoes only)

2 radishes, thinly sliced

30g mixed salad leaves

60g cooked skinless chicken, shredded

2tsp almond spread

1 tsp salt-reduced gluten-free soy sauce

METHOD

Step 1: Place edamame in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 minutes. Drain. Transfer to serving bowl.

Step 2: Add carrot, tomato, radish, salad leaves and chicken to bowl.

Step 3: Place the almond spread and soy sauce in a small bowl. Add 1 tsp warm water. Use a fork to whisk until smooth. Drizzle over salad.

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