Warm Asian chicken salad with sesame dressing
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: MainFavourite flavours: Salad
Warm Asian chicken salad with sesame dressing
INGREDIENTS
2 teaspoons sesame seeds
2 teaspoons salt
1 clove garlic, bruised
4 coriander stems
4 (800g) chicken breast fillets
1 butter lettuce
200g broccoli, cut into small florets
100g snow peas
1 (130g) Lebanese cucumber, peeled, halved, sliced
2 sticks (300g) celery, trimmed, sliced
1/2 small (50g) red onion, sliced thinly
SESAME DRESSING
1/3 cup (80ml) olive oil
1/4 cup (60ml) white wine vinegar
11/2 tablespoons salt-reduced soy sauce
1 teaspoon sesame oil
2 tablespoons caster sugar
METHOD
1. SESAME DRESSING: Combine all ingredients in a screw-top jar; shake well. Shake occasionally while preparing the salad to dissolve the sugar.
2. Add seeds to a medium dry frying pan; cook, stirring over medium heat, until seeds are toasted lightly. Remove from pan.
3. Half-fill the same frying pan with water; add salt, garlic and coriander stems. Bring to the boil; add chicken, reduce heat to low. Cook, covered, in barely simmering water for about 10 minutes or until chicken is just cooked through, turning halfway. Remove chicken from pan; cover, stand 5 minutes before slicing or pulling apart into pieces.
4. Meanwhile, combine lettuce, broccoli, snow peas, cucumber, celery and onion in a large bowl. Divide between serving bowls. Top with chicken, drizzle with Sesame Dressing, sprinkle with seeds.
Not suitable to freeze or microwave.
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