Spinach and chicken salad with japanese-style dressing

Carolyn Robertson

Ingredients

3	Chicken breasts, skinless (Main)
2 Tbsp	Sesame oil
150 g	Baby spinach
1	Red pepper, seeds removed, finely sliced
¼ cup	Japanese pickled ginger
2 sheets	Nori sheets
1 Tbsp	White sesame seeds, toasted
1 Tbsp	Black sesame seeds, toasted

Japanese-style dressing

¼ cup	Mirin
3 Tbsp	Light soy sauce
1 Tbsp	Sesame oil
1	Lemon, freshly juiced

Directions

1. Slice chicken into strips. Heat a frying pan with sesame oil and stir-fry chicken for 5 minutes to cook. Remove to cool.
2. Toss cold chicken strips, spinach, sliced red pepper and pickled ginger in a large bowl. Cut nori into strips.
3. Whisk dressing ingredients together, drizzle over salad and toss well.
4. Arrange on a serving platter and sprinkle with nori and sesame seeds to serve.