Ingredients Jump to Instructions ↓

  1. 3 large chicken fillets, cut into thin strips

  2. 30ml (2tbsp) wholegrain mustard

  3. 30ml (2tbsp) runny honey

  4. 15ml (1tbsp) lemon juice

  5. 45ml (3tbsp) oil

  6. 30ml (2tbsp) sesame seeds

  7. 175g (6oz) mixed salad leaves

  8. 5cm (2in) piece cucumber, cut into thin strips

  9. 30ml (2tbsp) red wine or sherry vinegar

Instructions Jump to Ingredients ↑

  1. Place the chicken strips in a bowl with the mustard, honey and lemon juice. Season with salt and freshly ground black pepper, and toss to coat the chicken well. Heat 15ml (1tbsp) of the oil in a wok or large non-stick frying pan and fry the chicken pieces for 6-7 mins, turning frequently until browned and cooked through. Add the sesame seeds and cook for a further 1-2 mins. Arrange the salad leaves on four serving plates. Top with the hot chicken and cucumber. Pour the rest of the oil in the pan and heat gently, then whisk in the vinegar and pour over the salad. Serve immediately.


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