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.