Chicken, Cucumber & Sesame Salad

Fresh, zingy and fragrant. Perfect for a Monday lunch to use up your leftover Sunday roast chicken.

SERVES 2

1 cucumber spiralled or cut into ribbons using a peeler

1/2 head of romaine or cos lettuce shredded into ribbons

1/2 head of pak choi cut into ribbons

3 spring onions or a bunch of chives thinly sliced optional

200g cooked shredded chicken

bunch of coriander roughly chopped

2 tablespoons sesame seeds toasted

dressing, 2 tablespoons toasted sesame oil or olive oil

juice of 2 limes

sea salt

1 finely chopped red chilli

To make the dressing, combine sesame oil, lime juice, chopped chilli and season liberally with salt to taste—the dressing should be zingy and salty

In a bowl, toss the cucumber, lettuce, pak choi, spring onions, and chicken with the dressing.

Serve on a plate and top with toasted sesame seeds and coriander.