Sesame scallion chicken salad for a fresh, tasty meal

Ingredients for Sesame-scallion chicken salad

• 450–675 g skinless, boneless chicken breasts

• 45 g kosher salt, plus more

• 3 spring onions, thinly sliced on a deep diagonal

• 3 Persian cucumbers

• 75 g toasted sesame seeds, divided

• 30 ml fresh lime juice

• 30 g tahini

• 15 ml soy sauce

• 5 ml honey

• 1 g crushed red pepper flakes

• ¼ head romaine lettuce or ¼ head green/red leaf lettuce or 1 head Little Gem lettuce

• Big handful coriander leaves with tender stems

• ½ lime, for serving

How to make Sesame-scallion chicken salad

1. Bring the chicken, 3 tablespoons kosher salt, and 1.25 litres of water to a bare simmer in a medium saucepan over medium heat, ensuring the chicken is fully submerged. Be patient, as this may take some time. Once the liquid begins to simmer, reduce the heat to low and cook until the juices run clear when the thickest part of the chicken is pierced, approximately 8–10 minutes. Transfer the chicken to a medium bowl and discard the poaching liquid. Allow the chicken to cool until manageable, then shred the meat into large pieces and set aside.

2. Meanwhile, place the scallions in a small bowl and cover with very cold water. Let them soak for 10 minutes.

3. Drain the scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to encourage them to curl. Shake off excess water and place the scallions in a large bowl; set aside.

4. Working with one cucumber at a time, slice it in half crosswise, then cut each half lengthwise. Lay the quarters cut side down and slice each piece in half lengthwise again, creating a total of 8 pieces per cucumber. Add the cucumber pieces to the bowl with the reserved chicken.

5. Set aside 1 tablespoon of sesame seeds in a small bowl for serving. In a mortar and pestle, crush the remaining sesame seeds until some have turned to powder but plenty of whole seeds remain. Alternatively, pulse the seeds a few times in a food processor or spice mill, then transfer them to a medium bowl.

6. Add the lime juice, tahini, soy sauce, honey, and red pepper flakes to the crushed sesame seeds, and mash to create a paste. Incorporate 60 ml of water and whisk to combine (if you don’t have a small whisk, use the pestle). Taste and season with salt as needed.

7. Add the lettuce and coriander to the bowl with the reserved scallions. Pour half of the dressing over the salad and toss to coat. Arrange the mixture on a platter.

8. Pour the remaining dressing over the chicken and cucumbers, toss to coat, and then arrange them atop the greens.

9. Top the salad with the reserved 1 tablespoon of sesame seeds and squeeze the juice from half a lime over the top.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.