

Chicken and Sesame Coleslaw
This chicken sesame salad is the perfect balance of fresh, crunchy vegetables, tender flavourful chicken and savoury, creamy sesame dressing. It’s guaranteed to hit the spot.
20 minutesPrep Time
30 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings2 x 250g chicken breasts
1 cup brown rice, cooked
150 g savoy cabbage, shredded
70 g ed cabbage, shredded
1 spring onion, slicedSorry this product is not available at your store
1 cucumber, julienned with a mandolin or sliced into strips
1 tbsp sesame seeds, toasted
1/2 cup coriander, chopped and extra for garnish
coriander roots, washed
spring onion topsSorry this product is not available at your store
3 slices of ginger
1 tsp whole peppercorns
1 tbsp salt
1/4 cup tahini
2 tbsp sesame oil
1/2 avocado
2 tbsp apple cider vinegar
1 tsp salt
1 tbsp chilli oil (optional)Sorry this product is not available at your store
1 garlic clove, crushed
Directions
- In a saucepan over medium high heat, place salt, peppercorns, ginger and spring onion tops, coriander roots and bring it to a boil. Let this gently boil for a few minutes so the water is infused with the spices then place the chicken breasts in. Bring it back to a boil, with the lid on and take it off the heat. Let it poach for 20-30 minutes in the water. Remove chicken from the poaching liquid and place on a chopping board and dice or shred. Tip: you can reserve the poaching liquid to thin out the sesame dressing
- In a blender, process the avocado, garlic, soy, sesame oil, tahini and vinegar until smooth and creamy. Add one tablespoon of water (or poaching liquid) at a time to loosen the dressing to your desired consistency. Set aside.
- In a large bowl, place the cabbages, chopped coriander, cucumber, spring onions, chicken and drizzle the dressing and toss well. Transfer to a serving platter, and sprinkle with toasted sesame seeds and extra coriander on top.