This warm salad is a fabulous mix of sweet and salty flavours, and so quick to make you'll never need to order takeaway again.
The secret to this sesame and honey chicken salad is the mix of flavours and temperatures. Keep the salad leaves in the fridge until you're ready to dress and serve up the dish. The warm chicken and dressing over the top of the chilled crunch of the lettuce is delicious. You really do only need 15 minutes to pull the whole thing together - faster than ordering delivery. And it's only just over 300 calories per portion, making it one of our fastest and tastiest healthy chicken recipes.
Ingredients
- 3 large chicken fillets, cut into thin strips
- 2 tbsp wholegrain mustard
- 2 tbsp runny honey
- 1 tbsp lemon juice
- 3 tbsp oil
- 2 tbsp sesame seeds
- 175g (6oz) mixed salad leaves
- 5cm (2in) piece cucumber, cut into thin strips
- 2 tbsp red wine or sherry vinegar
WEIGHT CONVERTER
Method
- Place the chicken strips in a bowl with the mustard, honey and lemon juice. Season with salt and freshly ground black pepper. Toss to coat the chicken well.
- Heat 1 tbsp of the oil in a wok or large non-stick frying pan and fry the chicken pieces for 6-7 mins, turning frequently until browned and cooked through. Add the sesame seeds and cook for a further 1-2 mins.
- Arrange the salad leaves on four serving plates. Top with the hot chicken and cucumber. Pour the rest of the oil in the pan and heat gently, then whisk in the vinegar and pour over the salad. Serve immediately.
Top tips for sesame and honey chicken salad
This works with strips of turkey or pork too, or try it with prawns for a version under 300 calories. Use whole, raw prawns and watch them turn pink in the frying pan as they cook.
When cooking with wine, don't be tempted to buy the cheapest: only ever use wine you'd drink, or it won't enhance the taste.
You might also like...
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Chicken with cannellini beany mash
Our chicken with cannellini beany mash costs £3.50 for two portions and takes just 5 minutes to prep
By Rose Fooks Published
-
Moroccan chicken salad
Moroccan chicken salad is a delicious, warming salad that is full of flavour and freshly garnished too. It will keep you fuller for longer
By GoodtoKnow Published
-
Sweet potato and courgette fish cakes
These sweet potato and courgette fish cakes take 30 minutes to make and can be served with chips, salad, or steamed veg on the side...
By Rose Fooks Published
-
Chicken and spinach lasagne
This chicken and spinach lasagne is a great new take on the family favourite and it’s easy to prepare during the day to cook come dinner time...
By Jessica Ransom Published
-
Broccoli pasta with pancetta
This broccoli pasta with pancetta takes 30 minutes to cook making it a great speedy family dinner...
By Rose Fooks Published
-
Compromising may be killing your relationship - here are 5 ways to reach healthy compromises, according to relationship expert
Compromising isn't always the best way to keep the peace in a relationship
By Charlie Elizabeth Culverhouse Published
-
Child psychologist unveils 'the grandparent code', a list of 12 grandparenting rules to keep family relationships strong and healthy
Some are common sense, others may be a little harder to follow...
By Charlie Elizabeth Culverhouse Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published