Julie Le Clerc: Spinach and chicken salad with japanese-style dressing

Picture / Carolyn Robertson

Serves 4

3 skinless chicken breasts
2 Tbs sesame oil
150g bag baby spinach leaves
1 red pepper, seeds removed, finely sliced
1/4 cup Japanese pickled ginger
2 sheets nori seaweed
1 Tbs each black and white sesame seeds, toasted

Japanese-style dressing:

1/4 cup mirin (sweetened rice wine)
1 Tbs sesame oil
3 Tbs light soy sauce
juice of 1 lemon

1. Slice chicken into strips. Heat a frying pan with sesame oil and stir-fry chicken for 5 minutes to cook. Remove to cool. Toss cold chicken strips, spinach, sliced red pepper and pickled ginger in a large bowl. Cut nori into strips.

2. Whisk dressing ingredients together, drizzle over salad and toss well. Arrange on a serving platter and sprinkle with nori and sesame seeds to serve.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.