Recipe Courtesy of The Australian Women’s Weekly
Perfect for a healthy lunch or light dinner, this is one salad that’s bound to become part of your regular meal rotation. The crisp crunch of fresh greens is beautifully accompanied with succulent chicken pieces drizzled in a tangy soy and sesame dressing. Winner, winner!
Asian chicken salad with sesame dressing
Prep & Cook Time: 30 mins
Cook time: 5 mins
2 teaspoons sesame seeds
2 teaspoons salt
1 clove garlic, bruised
4 fresh coriander stems
4 x 200g chicken breast fillets
200g broccoli, cut into small florets
100g snow peas
1 Lebanese cucumber (130g), peeled, halved, sliced
2 trimmed celery sticks (200g), sliced
½ small red onion (50g), sliced thinly
1 butter lettuce
¹⁄³ cup (80ml) olive oil
¼ cup (60ml) white wine vinegar
1½ tablespoons salt-reduced soy sauce
1 teaspoon sesame oil
2 tablespoons caster sugar
1. Sesame Dressing: Place ingredients in a screw-top jar; shake well. While preparing the salad, shake the jar a few times to dissolve the sugar.
2. Dry-fry seeds in a medium frying pan, 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 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. Cool.
4. Meanwhile, divide Sesame Dressing between 4 large Mason jars. Top with broccoli, snow peas, cucumber, celery, onion, chicken then lettuce and seeds. Replace lids.
5. Just before serving, turn jars out into large serving bowls.
Not suitable to freeze or microwave.
Tips: Dressing and seeds can be prepared a day ahead; refrigerate dressing until required.
You can use a large barbecued chicken, if you prefer. It’s easier to remove the meat while the chicken is warm, then allow to cool before packing in jars.