Another fast, easy and delicious chicken salad recipe. Banging the chicken and flattening it makes cooking time super fast. To save washing up, instead of steaming the beans, blanch them by placing the beans in a bowl of boiling water and putting a plate over the top to seal it. Allow to sit for about 3 minutes then drain and slice finely for the salad. This technique works for most green vegetables and I often use it for broccolini in particular before stir frying it quickly to add a charred element.
Sesame Seared Chicken Slaw
2 chicken breasts, butterflied
4 spring onions, roughly chopped
a drizzle of sesame oil
a drizzle of olive oil
1 tspn sesame seeds (plus extra for garnish)
1/2 wombok, finely shredded
2 carrots, julienned
handful of green beans, steamed and julienned
1 red chilli, finely sliced
1 avocado, quartered and sliced
a big handful of mint leaves, shredded
1 tbspn black sesame seeds
1 tsp balsamic vinegar
juice of half a lime or lemon
1 tbspn rice wine vinegar
2 tbspn tamari
1 tbspn maple syrup
1 tspn sesame oil
1 tbspn mirin
Combine dressing ingredients. Taste and adjust if necessary then set aside.
Place salad ingredients in a serving bowl.
Place chicken fillets on a chopping board lined with baking paper. Drizzle over olive oil and sesame oil. Place another piece of baking paper over the chicken and use a can or rolling pin to bash down to tenderise and flatten. Remove baking paper and sprinkle over sesame seeds.
Heat a non stick fry pan over medium. Drizzle in a little oil and quickly stir fry the spring onions. Add the chicken to the pan and cook for 2-3 minutes on each side or until golden and cooked through. Remove the chicken and slice into strips.
Toss the dressing through the salad. Add the chicken. Toss again and garnish with extra sesame seeds before serving.