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Photo of Sesame chicken salad by WW

Sesame chicken salad

12
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
This Chinese-inspired salad is packed full of zingy, fresh flavours, and because it’s served cold, any leftovers make a perfect take-to-work lunch the next day

Ingredients

Chicken Thigh, Skinless, Boneless, raw

300 g

Calorie controlled cooking spray

4 spray(s)

Rice Noodles, dry

100 g

Cucumber

1 portion(s), medium

Chilli, green or red

1 individual, seeds removed and thinly sliced

Coriander, fresh

2 tablespoon(s), roughly chopped

Sesame Seeds

1 teaspoon(s)

Soy Sauce

2½ tablespoon(s), light

Sesame Oil

2 tablespoon(s), toasted

Honey

2 tablespoon(s), level

Root Ginger

½ inch slice(s)

Lime Juice, Fresh

20 ml

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the chicken thighs in a roasting tin and mist with cooking spray. Roast for 20 minutes, or until the chicken is cooked through. Shred using two forks while still hot, then set aside to cool.
  2. Prepare the rice noodles to pack instructions. Meanwhile, use a spiraliser or julienne peeler to make cucumber noodles. If you don’t have either, use a regular vegetable peeler, which will give you wider, flatter noodles.
  3. To make the salad dressing, toast the sesame seeds in a dry pan over a medium heat for 23 minutes, until golden. Leave to cool slightly. Whisk together the soy sauce, sesame oil, honey, ginger, lime juice and sesame seeds in a small bowl. Set aside.
  4. Drain the rice noodles then refresh under cold water. Shake off any excess water and put them in a large bowl with the chicken, cucumber, chilli and most of the coriander. Pour over the dressing and toss to combine. Serve garnished with the remaining coriander.

Notes

This salad is also delicious with prawns. Replace the chicken with 300g cooked king prawns if you like.

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