sesame chicken salad recipe

I’m generally not really into gadgets…unless they live in the kitchen. I recently bought a spiralizer and keep finding myself transfixed on watching different vegetables turn into thin noodle-like ribbons when passed through this very simple gadget.

This delicious salad recipe comes from my trusty Hemsley + Hemsley cookbook, although I added in the baby corn, just to give it a little extra crunch. It would probably also work with adding sliced mushrooms or some nuts (pine nuts, almonds or even cashew nuts) just to give it something extra.

It’s light, refreshing and very healthy, as well as being very easy to make. If you’ve got leftover chicken to use up, that would make it even easier to make, or you can even substitute the chicken with sliced seared beef or even some sliced raw tuna, which would go just as well with the Asian flavours.

Serves 2


For the salad:

2-4 chicken thighs, depending on size
2 tbsp black or white sesame seeds
2 cucumbers (or 3 smaller ones)
1 small romaine lettuce, shredded into ribbons
a handful of pak choi leaves, shredded into ribbons
6 pieces of baby corn, sliced lengthways and then in half
3 spring onions, thinly sliced
a handful of fresh coriander, roughly chopped
1 finely chopped red chilli to garnish (optional)

For the dressing:

5 tbsp extra virgin olive oil
2 tbsp toasted sesame oil
3 tbsp lemon juice
2 tsp raw runny honey
1 tsp tamari


1. Roast the chicken at 200˚C for around 25 minutes until cooked.

2. Meanwhile, gently toast the sesame seeds in a dry pan until fragrant and slightly browned (if using white sesame seeds).

sesame chicken salad recipe

3. Use a spiralizer to make the cucumber noodles. If you don’t have a spiralizer, you can use a regular vegetable peeler to slice the cucumbers lengthways into wide ribbons. But really, if you don’t have a spiralizer, you should get one!

sesame chicken salad recipe

4. Prepare the dressing by whisking together all the ingredients in a bowl. Adjust the seasoning to your taste, adding more tamari or honey if necessary.

sesame chicken salad recipe

5. Add the shredded lettuce and pak choi, together with the spring onion and coriander to a large bowl.

6. Once the chicken is cooked, quickly shred it with two forks and set it aside to cool.

7. Add the cucumber noodles and chicken to the other ingredients and mix everything together using your hands.

8. Pour the dressing over and continue to mix well.

sesame chicken salad recipe

9. Sprinkle the toasted sesame seeds and fresh chilli (if using) over the top and serve immediately.

6 Responses to “Sesame Chicken Salad with Cucumber Noodles”

  1. Gio

    This looks delish! I love the spiralizer for the veggies. I use it all the time. I have a smaller one, it’s called Vegetti – it’s sold on As Seen On TV in the US for 15 USD. Totally worth getting if you are not committed to getting the bigger more expensive ones.

  2. Ginny

    Where did you get your spiraller and what brand is it? Recipe looks amazing.
    Also, what is TOASTED sesame oil?
    Thanks so much, love your blog!

    • Ale Wilkinson

      Hi Ginny, thanks for your comment. I bought my spiralizer on Amazon and the brand is Paderno. It was around USD40, but there’s a lots to choose from. Definitely worth buying one! The toasted sesame oil I just got at the supermarket – if you check the ingredients, some are pure sesame oil, some are blended with other oils and some specify roasted or toasted sesame oil. Good luck!

    • Ale Wilkinson

      I bought mine on Amazon. Not sure where you can buy it here, but might be worth checking out places like Pantry Magic or The Panhandler to see if they stock them. If not, it arrives pretty quickly from Amazon!


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