Sesame chicken salad
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
Fragrant Asian flavours and fresh, crunchy textures make this fast and tasty salad an excellent lunch or dinner choice in the warmer months.
Ingredients
Skinless chicken breast
330 g, (2 x 165g breasts)
Fresh coriander
3 sprig(s), plus extra leaves to serve
Peppercorn
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
Instructions
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.
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