Tahini Chicken Salad.

Serves 4. Allergens: Sesame seeds, nuts, dairy.

350g Cooked Chicken or pork or Halloumi – cut into chunks

1 Large red pepper – de-seeded and finely sliced

250g Mangetout – Topped, tailed & halved and blanched for 2 mins in boiling water. OR Strips of Cucumber, cut lengthwise

225g Carrots, cut into matchsticks

225g Can Water Chestnuts – drained

Large handful of spinach leaves

250g Bag of Beansprouts

25g Flaked almonds, browned. or 3 tbspns, toasted sesame seeds

Sesame dressing – See recipe below

METHOD:

Place the chicken, cut into pieces on a serving dish, together with the water chestnuts, carrots, mangetout and red pepper, pour over the dressing and carefully combine. Leave in the fridge for an hour – or more – to absorb the flavours. When ready to serve, fold in the spinach leaves and beansprouts. Sprinkle with almonds or sesame seeds. Serve with rice or a grain based salad. Recipes to follow on Friday.

2 thoughts on “Are salads your thing

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