Photo of Sesame Chicken Salad by WW

Sesame Chicken Salad

3
2
2
SmartPoints® value per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Cucumber

2 portion(s), medium, halved lengthways

Salt

1 teaspoons

Sesame Seeds

2 teaspoons

Spring Onions

2 medium

Coriander, fresh

2 tablespoons

Coriander, fresh

2 tablespoons

Black Peppercorns

2½ g

Root Ginger

10 g

Spring Onions

2 medium

Star Anise

1 individual

Chicken breast, skinless, raw

4 medium

Rice Wine Vinegar

1½ tablespoons

Light Soy Sauce

1½ tablespoons

Caster Sugar

1½ teaspoons

Sesame Oil

1½ teaspoons

Garlic

1 clove(s)

Instructions

  1. Put 3 fresh coriander sprigs, the peppercorns, ginger, 2 chopped spring onions and the star anise into a large pan. Fill with cold water and bring to the boil. Add the chicken breast fillets, bring back to the boil then reduce to a low simmer.
  2. Cover and poach for 20 minutes, until cooked through. Discard the poaching liquid and shred the chicken. Meanwhile, halve 2 large cucumbers lengthways, then put onto a board, cut-side down. Use a rolling pin to smash the cucumbers along the length until they split. Discard the seeds, then chop the cucumber and put into a colander set over a bowl. Sprinkle over 1 teaspoon salt and mix well, then cover and refrigerate for 30 minutes.
  3. To make a dressing, combine the rice wine vinegar, soy sauce, toasted sesame oil, caster sugar and the garlic in a bowl.
  4. To assemble the salad, shake the colander to drain excess liquid from the cucumber, then put in a bowl. Toss with the chicken, 2 sliced spring onions and the dressing, then scatter over 2 teaspoons toasted sesame seeds and some coriander leaves and serve.