Sesame Chicken Salad with Cucumber Noodles

The Hemsley & 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


1. If 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

2. 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.

3. 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.

4. 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.