50g fresh frozen soya/edamame beans 50g watercress leaves small handful (10g) flat-leaf parsley leaves only 1/4 red onion thhinly sliced 1 small roasted chicken breast fillet (100g) sliced For the dressing: 2 tsp extra virgin olive oil Juice of 1/2 lemon Pinch of sugar 2 leaves parsley finely chopped 2 leaves mint freshly finely chopped Salt and freshly ground black pepper
If the soya beans are frozen or require cooking,cook as per the packet instructions and leave to cool. Arrange the watercress beans,parsley and red onion in a serving dish or lunchbox container. Add the chicken. Mix together the olive oil,lemon juice,sugar,parsley,basil and mint in a small bowl or container. Season generously with salt and pepper. Drizzle over the salad then serve.