Sesame Chicken Salad

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  • 1/4 cup rice vinegar (or white vinegar)
  • 1 tablespoon sugar
  • 1 tablespoon canola or rice bran oil
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon chilli flakes (optional)
  • 4 large handfuls mesclun salad mix
  • 1 large carrot, grated
  • 1/2 telegraph cucumber, chopped into 2cm chunks
  • I large handful mung bean sprouts
  • 3 spring onions, finely sliced
  • 350g sliced cooked chicken
  • 1/2 cup basil leaves, roughly torn
  • 1/2 cup coriander leaves
  • 1/4 cup sesame seeds, lightly toasted
  • Large handful crisp fried noodles


Mix together the vinegar, sugar, oil, soy sauce, sesame oil, ginger and chilli in a glass jar, stir or shake to combine.

Combine salad leaves, carrot, cucumber, sprouts, spring onion, chicken, basil and coriander in a large bowl or platter.
Sprinkle over sesame seeds and noodles, toss to mix.
Drizzle with the dressing, toss again and serve immediately.

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