AuthorAnnabelleCategory, , , , , , DifficultyBeginner
Rating
2. Chicken and sesame salad
Yields4 Servings
Prep Time15 minsCook Time2 minsTotal Time17 mins

Ingredients

 1 barbecued or roasted chicken shredded
 120 g baby spinachwashed, dried
 1 large carrotpeeled, thinly sliced
 4 spring onionsthinly sliced
 1 tbsp sesame seedstoasted
 2 bunches asparagustrimmed, cut into thirds
Dressing
  cup fresh orange juice
 2 tbsp tahini

Directions

What are we cooking today?
1

This delicious salad is so colourful and full of flavour that it can become a staple lunch or dinner for all the family.

Getting started
2

Half-fill a medium sauce pan with hot water, season and bring to the boil.

3

Add asparagus and cook for 2 minutes or until just tender. Drain and refresh under cold water.

4

Place the shredded chicken into a bowl and add the spinach, carrot and onions.

5

DRESSING:
Whisk together orange juice, tahini, and salt and pepper.

6

Add asparagus and dressing to chicken mixture. Toss to combine.

7

to serve, spoon into bowls and sprinkle with sesame seeds.

Annabelle's tips
8

If preparing ahead of time, don't add the dressing until just before serving.

Add some fresh chilli for a little kick.

Nutrition Facts

4 servings

Serving size


Amount per serving
Calories175
% Daily Value *
Total Fat 16.7g22%
Saturated Fat 3.4g17%
Cholesterol 101mg34%
Sodium 120mg6%
Total Carbohydrate 4.7g2%
Dietary Fiber 4.5g17%
Protein 33.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Ingredients

 1 barbecued or roasted chicken shredded
 120 g baby spinachwashed, dried
 1 large carrotpeeled, thinly sliced
 4 spring onionsthinly sliced
 1 tbsp sesame seedstoasted
 2 bunches asparagustrimmed, cut into thirds
Dressing
  cup fresh orange juice
 2 tbsp tahini

Directions

What are we cooking today?
1

This delicious salad is so colourful and full of flavour that it can become a staple lunch or dinner for all the family.

Getting started
2

Half-fill a medium sauce pan with hot water, season and bring to the boil.

3

Add asparagus and cook for 2 minutes or until just tender. Drain and refresh under cold water.

4

Place the shredded chicken into a bowl and add the spinach, carrot and onions.

5

DRESSING:
Whisk together orange juice, tahini, and salt and pepper.

6

Add asparagus and dressing to chicken mixture. Toss to combine.

7

to serve, spoon into bowls and sprinkle with sesame seeds.

Annabelle's tips
8

If preparing ahead of time, don't add the dressing until just before serving.

Add some fresh chilli for a little kick.

Notes

Chicken and Sesame Salad

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