HOT SESAME CHICKEN SALAD

HOT SESAME CHICKEN SALAD

Serves 4

Points per serving 3½

180g shredded Chinese leaves

1 large carrot, cut into fine strips

7.5 cm (3") piece cucumber, finely sliced

4 spring onions, finely sliced

60g bean sprouts

2 tbsp sesame or stir fry oil

1-2 tsp chilli sauce

2 tbsp rice or white wine vinegar

1 tbsp light soy sauce

2 med cooked, chicken breasts, torn into shreds

30g cashew nuts

2 tsp sesame seeds

salt & pepper

Mix Chinese leaves, carrot, cucumber, spring onions and beansprouts.  Divide between 4 serving plates.

To make the dressing, mix together 1 tbsp sesame orstir-fry oil with the chilli sauce, rice or white wine vinegar and light soy sauce.  Season with pepper.

Heat remaining oil in a pan and add the strips of roast chicken, cooking them over high heat until browned and crispy.  Tip onto kitchen paper and season with a little salt.

Add cashews to pan and cook for about 1 min or until browned, stirring all the time. Divide the chicken and nuts between the salads.

Sprinkle the dressing over the salads and then scatter the sesame seeds over the top.  serve at once.