This is the perfect salad to throw together if you have some leftover roast chicken from the night before.
Menu
This is the perfect salad to throw together if you have some leftover roast chicken from the night before.
YIELDS
2 Servings
FOR THE DRESSING
3 tbsp tamari soya sauce
1 tbsp sesame oil
1 tbsp honey
15 ml lemon juice
FOR THE SALAD
1 cup roast chicken (shredded)
1 large carrot (peeled and thinly sliced into noodles)
¼ medium cucumber (peeled and thinly sliced into noodles)
1 medium celery stalk ( thinly sliced using a peeler)
½ cup cup chinese bean sprouts
1 tsp roasted sesame seeds
FOR THE DRESSING
In a bowl mix together the ingredients for the dressing, and set aside.
FOR THE SALAD
To make the salad, place the chicken and vegetables in a bowl and mix together well.
Toss through the dressing, sprinkle with the toasted sesame seeds, then serve immediately
COOK’S TIP
We’ve used a Chinese slicer to cut the carrots and cucumber into noodles. If you don’t have one, simply shred or julienne the
ingredients.
Jonno’s Tip: Tie the chopsticks together with string to help teach your kids how to use them.