Sesame Chicken Salad with Cucumber Noodles
From ‘The Art of Eating Well’ by Jasmine and Melissa Helmsley
Courses
Main, Lunch
Servings
Prep Time
2
20
minutes
Servings
Prep Time
2
20
minutes
Ingredients
2
tbsp black or white sesame seeds
2
cucumbers
1
small head of romaine or cos lettuce
shredded
1
small head of pak choi or 150g Chinese cabbage shredded
3
spring onions
sliced
handful of fresh coriander
chopped
250
g
cooked shredded chicken
For the dressing:
5
tbsp sesame oil or extra virgin olive oil
2
tbsp toasted sesame oil
juice of 1 lime or 3 tbsp lemons juice
2
tsp
raw runny honey
1
tsp
tamari or sea salt
or coconut aminos
Optional – 1 finely chopped red chilli to garnish
Instructions
Toss the sesame seeds in a dry pan until fragrant
Use a spiraliser (can be purchased on Amazon) or a julienne peeler to make the cucumber noodles
Prepare the dressing by whisking all the ingredients together
Add the lettuce, pak choi, spring onion and coriander to a bowl
Pour over the dressing just before serving and mix everything together
Plate up with the shredded chicken and sesame seeds