A great salad recipe which will leave you feeling satisfied and nourished from the inside. It works great for leftovers and actually tastes better after a night in the fridge (soggy salads are no no in my book). The tahini, soy, honey, lime and ginger dressing is so moreish in this recipe and by poaching the chicken breasts first in an aromatic broth of ginger, spring onions and chicken stocks, before finishing off in a frying pan, you get lovely soft and succulent pieces of chicken which don’t dry out.

Marinading, frying, then baking the chicken breasts keeps them lovely and juicy and moist and works every time. You can add whatever veggies you like to the salad but for me, some roasted sweet potato in a few spices, roughly chopped spinach leaves and extra coriander work a treat.

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.