(serves 2)
So the highlight of this dish is the sesame seeds, in case you couldn't tell. Toasted sesame seeds have this amazingly enticing nutty aroma and just adds an extra dimension to almost any (asian) dish! To toast, just gently heat in a pan and continue stirring until the white sesame seeds turn brown and you can smell when they're done! A handy kitchen hint would definitely be to keep a small jar of pre-toasted sesame seeds handy for sprinkling!
On a nutritional level, they contain Vitamins B and E and are a good source of protein, antioxidants, folic acid and a bunch of minerals! This quick salad features a winning combo of chicken, mayo, avocado and sesame seeds, really quick and easy to prepare with a few simple ingredients, enjoy!
Prep time: 20 min
Cooking time: 20min
Ingredients:
300g chicken thigh fillet
200g dried soba noodles
1 red capsicum
1/2 avocado
200g mixed salad leaves
3 T toasted sesame seeds
Marinade:
1 tsp salt
1 T soy sauce
1/2 T sesame oil
1 T mirin
Dressing:
2 T sweet soy sauce
2 T jap mayo
1 T sesame oil
1 T crushed toasted sesame seeds (can use mortar and pestle, or even the base of a big butcher's knife)
Method:
1. Cut the chicken thigh fillet into thin strips and marinade in salt, soy sauce, sesame and mirin for at least 20min to 1hr.
2. Heat a pan on medium heat and add 1/2 T oil. Coat each chicken strip in sesame seeds then pan-fry for 3-5min each side.
3. Cut the capsicum in half and grill skin side up until char-grilled. Place in a plastic box for 5min then peel off the skin and cut into thin slices.
3. Wash and dry the salad leaves.
4. Prepare the dressing in a separate bowl and use half to dress the salad leaves.
5. Heat a pot with boiling water and cook the soba noodles for 3min, then drain and place in the salad bowl and toss through with the salad leaves.
6. To serve, add the sesame-crusted chicken and capsicum into the salad and slice the avocado on top. Sprinkle the remaining dressing on top!
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