Sesame Chicken, Cucumber and Jellyfish Salad

(serves 2)

A simple salad with just 3 ingredients. The crunchy cucumber gives this a refreshing taste, the jellyfish gives it a nice chewy texture and the chicken gives it some substance!  You can also serve with toasted sesame seeds, extra Vitamin E and aroma.

Prep time: 10 min
Cooking time: 25 - 35 min

Ingredients:
300 g chicken breast fillet
2 cucumbers
2 T Soy sauce (preferably soy sauce for fish - it's saltier)
1 T Sesame oil
2 x 150 g packets jellyfish (sesame chilli flavour)
Toasted sesame seeds, to serve

Method:
1. Clean the chicken breast fillets and poach the chicken. This involves putting the chicken in a pot with boiling water, bringing back to the boil then putting aside for 20 minutes. 
N.B. Poaching helps to retain moisture, and gives the chicken soft and juicy! It's better if you can minimise boiling time as this tends to dry out the meat.
2. Meanwhile, de-seed the cucumbers and cut into thin slices.
3. Remove the chicken from the water, let it cool for 3-5 minutes, then shred or cut into thin slices. Mix the chicken in soy sauce and sesame oil, and top with sesame seeds.

4. Remove the jellyfish from the packet, drain and give a quick rinse and dry. Toss with the seasoning from the packet. 

5. Combine the cucumber, chicken and jellyfish and toss. Serve chilled.