Name: Warm Asian chicken salad with sesame dressing
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon sesame seeds; 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

Ingredients

2 teaspoon sesame seeds

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

Method

To make sesame dressing, combine all ingredients in a screw-top jar; shake well. Shake occasionally while preparing the salad to dissolve the sugar.

Add seeds to a medium dry frying pan; cook, stirring over medium heat, until seeds are toasted lightly. Remove from pan.

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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