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 requiredNote