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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 chicken, coriander, peppercorns, ginger and star anise in a medium saucepan. Add enough water to completely cover chicken (about 1L). Bring to the boil over medium heat. Cover and simmer gently for 10 minutes. Remove from heat. Stand covered for 10 minutes. Drain and discard poaching liquid. Coarsely shred chicken.
  2. Meanwhile, cut cucumbers in half lengthways. Remove seeds with a teaspoon and discard. Coarsely cucumber. Cut shallots into thin strips.
  3. To make dressing, whisk soy sauce, rice wine vinegar, sesame oil and sugar in a small bowl to combine.
  4. Toss chicken, cucumber, shallot and dressing in a medium bowl. Divide between 2 serving dishes. Sprinkle with sesame seeds, extra coriander leaves and extra sliced green shallots to serve.