Sesame Chicken Salad

Sesame Chicken Salad

 

Weight Watchers Points per serving: 2½

This recipe was taken from Weight Watchers Magazine: July 2001

 

Serves 4

 

 

1 large bag mixed salad leaves, rinsed

4 celery sticks, sliced

1 small red pepper, deseeded and chopped

1 bunchspring onions, trimmed and sliced

1 bunch radish, trimmed

2 medium skinless, boneless chicken breasts, thinly sliced

1 tablespoon plain flour

4 teaspoons sesame or vegetable oil

1 tablespoon sesame seeds

4 teaspoons rice or white wine vinegar

salt and freshly ground black pepper

 

1. Arrange the salad leaves onto 4 serving plates with the celery, red pepper, spring onions as well as the lettuce.

2. Roll the pieces of chicken in the flour, then in 2 teaspoons of sesame oil, then in the sesame seeds to lightly coat them. Heat the remaining oil in a wok or large frying pan and add the chicken. Stir-fry over a medium high heat for 5-6 minutes until cooked and crisp. Drain of kitchen paper, then divide between the 4 salads.

3. Season the salads with vinegar, salt and pepper and serve at once.

Sesame chicken salad

Serves 4 

11 SmartPoints per serving

300g skinless chicken thigh fillets

Calorie-controlled cooking spray

100g rice noodles

1 cucumber, trimmed

1 red chilli, deseeded and finely sliced

Handful fresh coriander, roughly chopped

For the dressing

1 tsp sesame seeds

2½ tbsp light soy sauce

2 tbsp toasted sesame oil

2 tbsp clear honey

2cm piece fresh ginger, grated

Juice of 1 lime

Preheat the oven to 200c/fan 180c/gas 6. 

Put the chicken in a roasting tin and mist with cooking spray. 

Roast for 20 minutes, until the chicken is cooked through. 

Shred using forks while still hot. Set aside to cool. 

For the salad dressing, toast the sesame seeds in a dry pan over a medium heat for 2-3 minutes. Leave to cool slightly. 

Whisk together the soy, sesame oil, honey, ginger, lime juice and sesame seeds in a bowl. Set aside. 

Prepare the rice noodles to pack instructions. 

Now, use a spiraliser, julienne or vegetable peeler to make cucumber 'noodles'. 

Drain the rice noodles then refresh under cold water. Shake off excess water and place in a bowl with the chicken, cucumber, chilli and most of the coriander. 

Add the dressing, toss and serve topped with coriander.