A chicken salad with an Asian slant which can be a meal or a side.
Coriander, ginger, and sesame work magic with chicken. This salad is simple, high in protein and very healthy.
Cook the sesame seeds in a frying pan over a medium heat until toasted.
Preheat a sandwich grill. Slice the chicken fillets in half lengthways. Smear both sides of the chicken with garlic and ginger. Season with salt and pepper. Cook in the sandwich press for 2 minutes or until cooked through. Set aside to rest.
(Alternatively, cook the chicken under a grill or with extra virgin olive oil in a pan).
Meanwhile, cook the snowpeas in a saucepan of boiling water for 1 minute. Drain and refresh under cold running water.
Toss the snowpeas with the sesame oil.
In a bowl combine coriander leaves, sesame seeds, onion and chilli. Slice chicken fillets and serve on the snowpeas.
Top with the sesame and coriander.
Serve immediately.
Add more chilli as desired for a hotter kick to the salad.
A touch of sweet chilli sauce also gives this a sweet element (but obviously not as healthy).