5 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print

If you’re not one for cold salads, make this warm, hearty chicken salad coated with an appetising sesame dressing.


  • 2 tsps sesame seeds
  • 2 tsps salt
  • 1 clove garlic, bruise
  • 5 stalks coriander
  • 4 chicken breast fillets
  • 1 head butter lettuce, tear into 5-cm pieces
  • 200 g broccoli, cut into small florets, dip into hot boiling water for 1 min and rinse in cold water
  • 100 g snow peas
  • 1 Lebanese cucumber, peel, halve and slice (use local cucumber, if unavailable)
  • 2 sticks celery, trim and slice
  • 1 small red onion, slice thinly


  • 80 ml olive oil
  • 60 ml white wine vinegar
  • 1. tbsps soy sauce
  • 1 tsp sesame oil
  • 2 tbsps caster sugar

Add sesame seeds to a wok; cook without oil, stirring over medium fire, until seeds are toasted lightly. Remove from pan.


Half-fill the same wok with water; add salt, garlic and coriander. Bring to boil; add chicken, reduce fire to low. Cook, covered, in barely simmering water for about 10 mins or until chicken is just cooked through, turning halfway. Remove chicken from pan; cover, stand 5 mins before slicing or pulling apart into pieces. Discard remaining contents in wok.


Meanwhile, combine lettuce, broccoli, snow peas, cucumber, celery and onion in a large bowl. Divide between serving bowls. Top with chicken, drizzle with sesame dressing, sprinkle with sesame seeds.

Photo: Brett Stevens/bauersyndication.com.au

Download or print the recipe