Sesame Soy Chicken Salad with Cucumber Noodles and Peanuts

I made this sesame chicken salad a few weeks ago and it was so tasty and refreshing. Light, healthy and delicious this is the perfect midweek meal for when you fancy something a bit fresher which doesn’t scrimp on flavour. Also ideal for getting rid of those winter blues. Refreshing, tasty and healthy, save this recipe for when you next crave something light and delicious.

Serves 4
1. First, make the salad dressing. Mix 3 tbsps sesame oil, 2 tbsps toasted sesame oil, 2 tbsp light soy sauce, the zest and juice of one lime, 1 finely chopped red chilli, 2 crushed cloves of garlic, 1 heaped tbsp of finely grated ginger, 1 tsp runny honey and some seasoning. Set aside.
2. Next, peel two cucumbers into ribbons and add to a sieve with a good sprinkling of sea salt. Mix well and leave to drain for 30 mins to get rid of excess moisture.
3. Finely chop a bunch of spring onions and add to a large bowl with a bunch of roughly chopped coriander, a shredded Chinese cabbage and some shredded pak choi.
4. Heat a tbsp of sesame oil in a nonstick frying pan and fry the chicken thighs on either side until golden and caramelised and cooked through. Season well and drizzle with runny honey for the last couple mins of cooking.
5. Add the salted cucumber ribbons to the rest of the salad ingredients, drizzle over the dressing and mix well.
6. Pile the salad into bowls, top with the chicken thighs and add a handful of roughly chopped salted peanuts, a sprinkling of red chilli, some chopped coriander and a good squeeze of lime.