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Sesame chicken salad

Sesame chicken salad

Points® value
Total Time
30 min
10 min
20 min
Fragrant Asian flavours and fresh, crunchy textures make this fast and tasty salad an excellent lunch or dinner choice in the warmer months.


Skinless chicken breast

330 g, (2 x 165g breasts)

Fresh coriander

3 sprig(s), plus extra leaves to serve


½ tsp, whole, black

Fresh ginger

10 g, peeled, thinly sliced

Star anise

1 individual

Lebanese cucumber

2 medium

Green shallot(s)

2 individual

Sesame seeds

1 tsp, toasted

Soy sauce

1 tbs

Rice wine vinegar

2 tsp

Sesame oil

½ tsp

Caster sugar

½ tsp


  1. Place 2 x 165g skinless chicken breasts, 3 fresh
  2. coriander sprigs, ½ tsp whole black peppercorns,
  3. 10g thinly sliced peeled fresh ginger and 1 whole star
  4. anise in a medium saucepan. Add enough water to
  5. completely cover chicken (about 1L). Bring to the boil
  6. over medium heat. Cover and simmer gently for
  7. 10 minutes. Remove from heat. Stand covered for
  8. 10 minutes. Drain and discard poaching liquid. Coarsely
  9. shred chicken. Meanwhile, cut 2 Lebanese cucumbers
  10. in half lengthways. Remove seeds with a teaspoon and
  11. discard. Coarsely chop cucumber. Cut 2 green shallots
  12. into thin strips. To make dressing, whisk 1 tablespoon
  13. soy sauce, 2 teaspoons rice wine vinegar, ½ teaspoon
  14. sesame oil and ½ teaspoon caster sugar in a small
  15. bowl to combine. Toss chicken, cucumber, shallot and
  16. dressing in a medium bowl. Divide between 2 serving
  17. dishes. Sprinkle with 1 teaspoon toasted sesame
  18. seeds, extra coriander leaves and extra sliced green
  19. shallots to serve.