Categories: August

Ingredients

• 3 chicken breasts with skin
• 1 small cucumber, peeled
• 1 medium carrot
• 2 celery stalks
• small handful of fresh coriander
• 3 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp sesame seeds, toasted
• 1 lime, quartered
• 1 tbsp sweet chilli sauce
• 2 tbsp light soy sauce
• 1 tbsp crunchy peanut butter
• 1 tsp sugar

Directions

1. Poach the chicken in a pan of simmering, salted water for 20 minutes or until cooked through. Drain and cool. Remove and discard the skin, then shred the meat with two forks.

2. Peel the cucumber flesh into long strips with a vegetable peeler, avoiding the seeds, then cut into matchsticks. Repeat with the carrot. Finely slice the celery. Toss with the chicken, coriander, 2 tablespoons rice vinegar and 1 tablespoon sesame oil. Season and divide between bowls.

3. Make the dressing. Put the remaining rice vinegar and sesame oil, chilli sauce, soy sauce, peanut butter and sugar in a small pan over a low heat. Add 1 tablespoon of hot water and gently warm through. Drizzle over the salad, scatter with sesame seeds and serve with a lime quarter.

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