sesame coated chicken with red cabbage salad
RECIPE BY John Healy Television Presenter

I’m quite partial to Asian food and this dish combines my favourite Asian textures
and flavours. The Asian-inspired dressing for the red cabbage salad uses lightmiso
paste, which is optional but is well worth seeking out. You’ll find it in the Oriental
section of some of the larger supermarkets or any Asianmarket. A little goes a long
way but it does keep well in the fridge once opened.

Preparation time: 15 mins . Cooking time: 12 mins + 5 mins resting . Serves 4

what you need
For the dressing
2 teaspoons prepared English mustard
1 teaspoon light miso paste (optional)
2 teaspoons rice vinegar
1 teaspoon light soy sauce
2 tablespoons rapeseed oil
1 teaspoon sesame oil
For the red cabbage salad
1 small red onion, finely sliced
175g (6oz) red cabbage, finely sliced
(core removed)
50g (2oz) baby spinach leaves
For the chicken
4 x 75g (3oz) skinless chicken breast
fillets
4 teaspoons light olive oil
2 tablespoons mixed sesame seeds
lime wedges and 2 finely sliced spring
onions, to garnish

what you do
To make the dressing, put the mustard and miso (if using) in a bowl with the
vinegar and soy sauce. Mix well to combine, then slowly drizzle in the rapeseed
and sesame oil until smooth, whisking continuously.

Put the red onion, cabbage and spinach into a bowl and pour the dressing over
them, then toss until everything is lightly coated. Set aside at room temperature
to allow the flavours to combine.

Heat a heavy-based frying-pan to very hot. Brush the chicken breasts with two
teaspoons of the light olive oil and then roll in the sesame seeds.
Add the remaining two teaspoons of light olive oil to the heated frying-pan
and add the coated chicken fillets. Cook for 4-5 minutes on each side or until
cooked through and tender. Transfer to a warm plate and cover loosely with tinfoil
for 5 minutes to rest.

Carve the rested sesame coated chicken into slices on the diagonal. Divide the
salad between plates and arrange the sliced chicken on top. Sprinkle the spring
onions over and garnish with lime wedges to serve.

typical nutritional content – per portion

Energy Kcal (Calories) 227
Fat (g) 14.2
of which saturates (g) 1.7
Salt (g) 0.7
Sugars (g) 3.3