Warm asian chicken salad with sesame dressing

Ideal as a healthy lunch or tasty side at work or home, this tender chicken salad with green vegetable and a burst of classic asian sesame dressing is sure to be a palette pleaser.

  • 30 mins preparation
  • Serves 4
  • Print


Warm asian chicken salad with sesame dressing
  • 2 teaspoon sesame seeds
  • 2 teaspoon salt
  • 1 clove garlic, bruised
  • 4 coriander stems
  • 4 chicken breast fillets
  • 1 butter lettuce
  • 200 gram broccoli, cut into small florets
  • 100 gram snow peas
  • 1 lebanese cucumber, peeled halved, sliced
  • 2 sticks (300g) celery, trimmed, sliced
  • 1/2 small (50g) red onion, sliced thinly
Sesame dressing
  • 1/3 cup (80ml) olive oil
  • 1/2 cup (60ml) white wine vinegar
  • 1 1/2 tablespoon salt-reduced soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoon caster sugar


Warm asian chicken salad with sesame dressing
  • 1
    To make sesame dressing, combine all ingredients in a screw-top jar; shake well. Shake occasionally while preparing the salad to dissolve the sugar.
  • 2
    Add seeds to a medium dry frying pan; cook, stirring over medium heat, until seeds are toasted lightly. Remove from pan.
  • 3
    Half-fill the 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 for about 10 minutes or until chicken is just cooked through, turning halfway. Remove chicken from pan; cover, stand for 5 minutes before slicing or pulling apart into pieces.
  • 4
    Meanwhile, combine lettuce, broccoli, snow peas, cucumber, celery and onion in a large bowl. Divide between serving bowls. Top with chicken, drizzle with sesame dressing, sprinkle with seeds.


Not suitable to freeze or microwave.

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