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Chicken and sesame salad

  • 0:25 Prep
  • 0:05 Cook
  • 4 Servings


  • 1 barbecued chicken
  • 120g baby spinach, washed, dried
  • 1 large carrot, peeled, thinly sliced
  • 4 green onions, thinly sliced
  • 2 bunches asparagus, trimmed, cut into thirds
  • 1 tablespoon sesame seeds, toasted (see notes)


  • 1/3 cup fresh orange juice
  • 2 tablespoons tahini


  • 1
    Remove flesh from chicken. Discard skin and bones. Shred chicken. Place into a bowl. Add spinach, carrot and onions.
  • 2
    Half-fill a frying pan with water. Bring to the boil over medium heat. Add asparagus. Cook for 2 minutes or until just tender. Drain. Refresh under cold water.
  • 3
    Make dressing Whisk together orange juice, tahini, and salt and pepper.
  • 4
    Add asparagus and dressing to chicken mixture. Toss to combine. Spoon into bowls. Sprinkle with sesame seeds. Serve.

Source: taste.com.au


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