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.
