Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Sesame Chicken Salad with Cucumber Noodles

A super healthy sesame chicken salad recipe from the Hemsley sisters. Team gorgeous sesame chicken with spiralized cucumber noodles for a tasty low carb dish.

From the book

Introduction

A refreshing summer salad with cucumber noodles and Asian flavours. This is the perfect way to use up leftover chicken or serve instead with a little fish or sliced seared beef. We love raw chopped pak choi, but you can substitute with Chinese-style cabbage or finely shredded English cabbage. Eat this within a few hours as the cucumber will start to get watery or make everything else up in advance and prepare the cucumber noodles just before serving. If you’re taking this for lunch, pack the chicken first, then arrange all the veg on top so they don’t get squashed, and take your dressing in a separate jar.

Read more Read less

Ingredients

For the salad:
2 tbsp black or white sesame seeds
2 cucumbers
1 small head of romaine or cos lettuce, shredded into ribbons
1 small head of pak choi or 150g Chinese cabbage, shredded into ribbons
3 spring onions, thinly sliced
a handful of fresh coriander, roughly chopped
250g cooked shredded chicken
For the sesame chicken:
5 tbsp sesame oil (not toasted) or extra virgin olive oil
2 tbsp toasted sesame oil
juice of 1 lime or 3 tbsp lemon juice
2 tsp raw runny honey
1 tsp tamari or sea salt
Optional:
1 finely chopped red chilli, to garnish

Method

1. Gently toast the sesame seeds in a dry pan until fragrant.

2. Use a spiralizer or julienne peeler to make the cucumber noodles. Or use a regular vegetable peeler to slice the cucumbers lengthways into wide pappardelle styleribbons. You might want to cut the long, spiralized strands in half to make them easier to eat.

3. Prepare the dressing by whisking together all the ingredients in a bowl or shaking them together in a jam jar.

4. Add the lettuce, pakchoi, spring onion and coriander to a bowl.

5. Pour over the dressing and mix everything together (hands are best).

6. Plate up with some shredded chicken and top with toasted sesame seeds. Serve immediately.

Comments are closed.

More Quick Recipes


View all

Vegan Sweet Potato Katsu

by Roxy Pope & Ben Pook from EASY

Creamy Pesto Rosso Gnocchi

by Roxy Pope & Ben Pook from EASY

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: The Art of Eating Well

Close menu