10 MINUTES | FEEDS 4

Chopped chicken, lettuce, avocado and sesame salad

A great way to use up any leftover chicken from your Sunday Roast dinner. For a veg version, swap out the chicken for 2 handfuls of finely shredded carrots or red cabbage for some extra crunch and go bigger on the avocado and cashews. Make a double batch of the dressing so you can keep extra in the fridge to add to stir fried noodles or drizzle on egg fried rice. If you have any ginger, a touch of grated ginger in the dressing is also fantastic. To make this heartier, serve with some noodles or a bowl of rice or fluffy quinoa.

METHOD

  1. For the dressing, whisk all of the ingredients together until combined. Add sea salt to taste. Slowly drizzle in 1 or 2 tbsp of cold water, whisking as you go until it’s the consistency of double cream. Adjust to your liking, maybe you like a bit more tang, add a bit more rice wine vinegar or lemon juice or if you love toasted sesame oil, add ½ tsp more, a little goes a long way.

  2. Toss together the chicken (or extra veg) with the chopped cucumber, baby gem, spring onions and avocado with half of the dressing. Taste for seasoning. Transfer to a large platter, top with the sesame seeds, chives, toasted nuts and coriander. Serve with the rest of the dressing on the side for everyone to help themselves.

INGREDIENTS

3 baby gem lettuces, chopped
1 medium cucumber, chopped
3 spring onions, chopped
1 large ripe avocado, chopped
1 tbsp toasted white sesame seeds
1 tbsp toasted black sesame seeds
Small handful of chives, finely chopped
2 large handfuls of leftover shredded chicken (veg version above)
1 large handful of toasted and chopped cashews or almonds
1 large handful of coriander leaves

For the sesame dressing
2 tbsp light tahini, stir well in the jar first
1.5 tbsp rice wine vinegar (if you can’t get it, use lemon juice)
1 tbsp tamari or soy sauce
2 tbsp extra virgin olive oil
1 tsp maple syrup or (coconut) sugar
1.5 tsp toasted sesame oil
1 clove of garlic, finely grated
Sea salt and black pepper (or chilli), to taste

To serve
A drizzle of chilli oil or crispy chillis or fried garlic on top