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Chicken, Cucumber & Sesame Salad

Preparation time: 

Fresh, zingy and fragrant. Perfect for a Monday lunch to use up your leftover Sunday roast chicken.


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. To make the dressing, combine sesame oil, lime juice, chopped chilli and season liberally with salt to taste—the dressing should be zingy and salty
    2. In a bowl, toss the cucumber, lettuce, pak choi, spring onions, and chicken with the dressing.
    3. Serve on a plate and top with toasted sesame seeds and coriander.

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