Name: Warm asian chicken salad with sesame dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon sesame seeds; 2 teaspoon salt; 1 clove garlic, bruised; 4 fresh coriander stems; 4 x 200g chicken breast fillets; 1 butter lettuce; 200 gram broccoli, cut into small florets; 100 gram snow peas; 1 lebanese cucumber (130g), peeled, halved, sliced; 2 trimmed celery sticks (200g), sliced thinly; 1/2 red onion (50g), sliced thinly; 1/3 cup (80ml) olive oil; 1/4 cup (60ml) white wine vinegar; 1 1/2 tablespoon salt-reduced soy sauce; 1 teaspoon sesame oil; 2 tablespoon caster sugar

Ingredients

2 teaspoon sesame seeds

2 teaspoon salt

1 clove garlic, bruised

4 fresh coriander stems

4 x 200g chicken breast fillets

1 butter lettuce

200 gram broccoli, cut into small florets

100 gram snow peas

1 lebanese cucumber (130g), peeled, halved, sliced

2 trimmed celery sticks (200g), sliced thinly

1/2 red onion (50g), sliced thinly

1/3 cup (80ml) olive oil

1/4 cup (60ml) white wine vinegar

1 1/2 tablespoon salt-reduced soy sauce

1 teaspoon sesame oil

2 tablespoon caster sugar

Method

1.Make sesame dressing. Place ingredients in a screw-top jar; shake well. While preparing the salad, shake the jar a few times to dissolve the sugar.

2.Dry-fry seeds in a medium deep frying pan, stirring, over medium heat, until seeds are toasted lightly. Remove from pan.

3.Half-fill same frying pan with water, add salt, garlic and coriander stems; bring to the boil. Add chicken; reduce heat to low. Cook, covered, in barely simmering water 10 minutes, or until chicken is just cooked through, turning halfway. Remove chicken from pan; cover, stand 5 minutes before slicing or pulling apart into pieces.

4.Meanwhile, place lettuce, broccoli, snow peas, cucumber, celery and onion in a large bowl; toss gently to combine.

5.Divide salad between bowls. Top with chicken, drizzle with dressing; sprinkle with seeds.

Dressing and seeds can be prepared a day ahead; refrigerate dressing until required
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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