The zingy five spice sesame dressing is the key to this bold Chinese chicken salad. Poach a whole chicken and then shred the meat to toss through with the crunchy cabbage, carrots and spring onion. This makes a great packed lunch, just take the nuts in a tupperware container to sprinkle on before eating.

Method

1. Combine all the dressing ingredients in a large bowl.
2. Add the shredded chicken, cabbage, carrots and spring onions. Toss to combine.
3. Before serving, sprinkle with peanuts.

Ingredients

• 200g cooked chicken, shredded
• 1 head of chinese cabbage, about 400g, shredded or bok choy or any green/white cabbage
• 2 large carrots, peeled or spiralized
• 2 spring onions, finely chopped
• 2 tbsp peanuts or almonds, finely chopped

Dressing

• ½ tsp five spice powder
• 2 cloves garlic, finely chopped
• 2 tsp toasted sesame oil
• 1 tbsp tamari
• 1 tbsp chilli flakes or to taste
• 3 tbsp extra-virgin olive oil
• Juice of 1 lime or 3 tbsp lemon juice
• Sea salt and freshly ground black pepper

My Cookbook