Sesame chicken salad
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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 serving(s),
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 2 3 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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.