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This salad dressing is one of my favourites and I use it often on many different dishes. For the actual salad you can use any vegetables you like. I find the crunchy ones work the best so red cabbage would be a good suggestion. I cooked my own chicken breasts, but if you want to pull this salad together even quicker then use pre-cooked chicken. Enjoy the weekend!
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Serves 4
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INGREDIENTS
4 cooked chicken breasts
2 carrots - shaved with a peeler
1 cucumber chopped
1 bag mixed radishes - sliced
1 bag of Pea shoots
1 red chilli - sliced
Mint
Sesame seeds black white or both
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Dressing
(shake the ingredients in a jar)
Juice of 2 limes
1 clove garlic - crushed
1 teaspoon ginger - grated
1 teaspoon squeeze of honey
1 teaspoon Chopped chilli
1 tablespoon spoon sesame oil
1 Dessert spoon fish sauce
1 tablespoon spoon soy sauce
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METHOD
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Preheat the oven to 210 degrees.
Season the chicken and drizzle with oil. Roast for 20 minutes. Leave to rest for 10 minutes.
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Assemble the salad ingredients in a large bowl. Tear the chicken into chunks. Drizzle with with the dressing, toss and sprinkle with sesame seeds.
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