Sesame Chicken Salad with Cucumber Noodles
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.
- 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
- 1 finely chopped red chilli, to garnish
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.