Spinach and chicken salad with japanese-style dressing
Photo by Carolyn Robertson
|3||Chicken breasts, skinless|
|2 Tbsp||Sesame oil|
|150 g||Baby spinach|
|1||Red pepper, seeds removed, finely sliced|
|¼ cup||Japanese pickled ginger|
|2 sheets||Nori sheets|
|1 Tbsp||White sesame seeds, toasted|
|1 Tbsp||Black sesame seeds, toasted|
- Slice chicken into strips. Heat a frying pan with sesame oil and stir-fry chicken for 5 minutes to cook. Remove to cool.
- Toss cold chicken strips, spinach, sliced red pepper and pickled ginger in a large bowl. Cut nori into strips.
- Whisk dressing ingredients together, drizzle over salad and toss well.
- Arrange on a serving platter and sprinkle with nori and sesame seeds to serve.