Even though I literally purchased five new cookbooks over the course of this past weekend alone, my hunger for new cookbooks and recipes still wasn’t satisfied. That’s not to say that my newest additions aren’t great, but, always looking for the next greatest healthy cookbook, I’ve been debating if I should order Hemsley + Hemsley‘s first cookbook, The Art of Eating Well.
While searching around Amazon, checking for reviews, and trying to get a look inside, I cam across a few recipes they shared with the Daily Mail; one that really caught my eye was their Sesame Chicken Salad with Cucumber Noodles.
I loved that the ingredients were simple enough, and that it sounded refreshing and easy. It also involved using up the leftover chicken I had sitting in the fridge, and getting to use the Vegetti I had bought months ago for the first time.
The result of the recipe was so delicious and easy to make that I decided not to wait another day to share such a great summer meal that would be perfect for lunch or dinner. Keep reading for how to make it.
The Hemsley sisters!
FOR THE SALAD
- 2 tbsp black or white sesame seeds
- 2 cucumbers
- 1 small head of romaine or cos lettuce, shredded into ribbons
- 1 small head of pak choi or 150 g Chinese cabbage, shredded into ribbons
- 3 spring onions, thinly sliced
- a handful of fresh coriander, roughly chopped
- 250 g cooked shredded chicken
FOR THE SESAME DRESSING
- 5 tbsp sesame oil (not toasted) or extra virgin olive oil
- 2 tbsp toasted sesame oil
- juice of 1 lime or 3 tbsp lemon juice
- 2 tsp raw runny honey
- 1 tsp tamari or sea salt
- 1 finely chopped red chilli, to garnish
NO LEFTOVER CHICKEN?
Roast 2 large chicken thighs at fan 200°C/ Gas mark 7 for 25–30 minutes until cooked,
then shred quickly with 2 forks to cool the meat quickly
Gently toast the sesame seeds in a dry pan until fragrant. Use a spiralizer or julienne peeler to make the cucumber noodles. Or use a regular vegetable peeler to slice the cucumbers lengthways into wide pappardelle-style ribbons.You might want to cut the long, spiralized strands in half to make them easier to eat.
Prepare the dressing by whisking together all the ingredients in a bowl or shaking them together in a jam jar. Add the lettuce, pak choi, spring onion and coriander to a bowl.
Pour over the dressing and mix everything together (hands are best). Plate up with some shredded chicken and top with toasted sesame seeds. Serve immediately.
This salad my seem simple enough, but it did sell me on going through with the books purchase after all! Besides, if you can’t rely on a cookbook to do something simple well, what’s to happen when try something a little more complicated?
By the way, if you’re looking to get a spiralizer for your kitchen in order to make veggie noodles, I totally recommend getting the Vegetti! I got mine at Bed Bath & Beyond while picking up new pillows a few months ago. Up until now I didn’t get around to trying it out, but now that I have, I’m so impressed! It was as easy to use as the above photo makes it look; you literally shove a cucumber or zucchini into one end, and then twirl around as lovely ribbons (aka veggie spaghetti) come out on the other end.