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SESAME CHICKEN SALAD
Sesame dressing
5 tbsp Extra Virgin Olive Oil
2 tbsp Toasted Sesame Oil
1 Lime (juiced)
1 tbsp Runny Honey
1 tsp Tamari
Salad
2 Chicken Breasts (cooked and sliced)
½ Small Cucumber (100g)
1 Little Gem Lettuce (cut in half lengthways)
1 Pak Choy (cut in half lengthways)
3 Spring Onions
50g Cashew Nuts
2 tbsp Sun ower Seeds
Handful of Chopped Coriander
• Set up the small work bowl and small chopping/mixing blade.
• Using the ‘PULSE’ button, roughly chop the cashew nuts. Once processed remove the nuts and set
aside.
• For the dressing, add all the dressing ingredients into the small work bowl and combine on ‘HIGH’.
Reserve for later.
• Drizzle a teaspoon or two of the dressing over the chicken breasts and cook on a hot griddle pan for
5 minutes either side or until cooked through and the juices are running clear.
• Set up the medium slicing disc in the large work bowl and process the cucumber, lettuce, pak choy
and spring onions on ‘LOW’.
• Place the sliced salad ingredients into a bowl and combine with the cashew nuts, sun ower seeds
and coriander.
• Toss the sliced chicken through the salad.
• Drizzle with the sesame dressing to nish.
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