Chicken salad with tahini dressing


  • 300 g (10 oz) skinless, boneless chicken breast fillets
  • 1 tablespoon mirin or sake
  • 10 cm (4 inch) piece telegraph (long)cucumber
  • 2 carrots
  • 1 red capsicum (bell pepper), seeded
  • 2 baby cos lettuces, leaves separated
  • ½ cup (10 g) fresh basil leaves, chopped
  • ½ cup (6 g) fresh mint leaves, chopped
  • 8 spring onions (scallions), halved lengthwise
  • 1¼ cups (115 g) sliced button mushrooms
  • 2 tablespoons tahini
  • 1 clove garlic, crushed
  • 1 tablespoon salt–reduced soy sauce
  • 2 teaspoons fresh lemon juice, or to taste
  • chilli powder, to garnish (optional)


  1. Place the chicken breast fillets on a heatproof plate in a steamer over a saucepan of boiling water.
  2. Sprinkle with the mirin or sake and season with salt and black pepper.
  3. Cover and steam for 10–12 minutes, or until the chicken is cooked through.
  4. Set aside to cool.
  5. To make the tahini dressing, mix together all of the ingredients, except the chilli powder, in a bowl.
  6. Drain the cooking juices from the chicken and add enough water to measure ⅓ cup (80 ml).
  7. Add to the dressing, mixing well to combine.
  8. Add a little more lemon juice, if needed.
  9. Pour into a serving bowl and sprinkle with chilli powder, if using.
  10. To make the salad, cut the cucumber, carrots and red capsicum into fine strips of similar length, about 5 cm (2 inches) each.
  11. Arrange the lettuce leaves at one end of a large platter.
  12. Scatter with the chopped basil and mint.
  13. Cut the chicken into strips and place on the lettuce.
  14. Arrange all of the other salad ingredients on the platter.
  15. Serve with the dressing on the side for guests to help themselves.

Serves 4
Preparation: 25 minutes
Cooking: 15 minutes

Source: Low Fat No Fat Asian Cooking
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