Takes 20 minutes to make, plus marinating
Ingredients
4 skinless chicken breasts
Finely grated zest of 1 lime, 1 tbsp juice, plus extra lime halves to serve
4 tbsp Thai sweet chilli dipping sauce
3 tbsp chopped fresh coriander
200g tenderstem broccoli, trimmed
100g mangetout, trimmed
2 x 300g packs Amoy Straight To Wok Udon Noodles
3 tbsp light soy sauce
1/2 tsp toasted sesame oil
1cm piece fresh ginger, grated
1 tbsp sesame seeds, toasted
Enriched with low-fat buttermilk and reduced-fat mayonnaise, this thick, garlicky dressing makes a sumptuous topping for potato, pasta or romaine salads.
Ingredients
1/2 cup buttermilk
1/4 cup reduced-fat mayonnaise
1 1/2 tablespoons lemon juice
2 tablespoons freshly grated Parmesan cheese
2 teaspoons reduced-sodium soy sauce
1 clove garlic, minced
1/8 teaspoon salt
Freshly ground pepper to taste
Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.
Ingredients
2 tablespoons extra-virgin olive oil, divided
1 small onion, halved and sliced
1 pound white or cremini mushrooms, quartered
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
3 tablespoons dry sherry
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 cups bitter salad greens, such as frisee, arugula or baby dandelion greens
2 tablespoons grated Parmesan cheese
