Lesley Water's tatsoi salad with spicy sesame chicken

Packed with flavour and textures, this quick oriental
inspired salad is a great way to get your “5 a day”.
Serve this light, healthy lunch or supper with warm,
wholemeal pitta bread.

Serves: 4

Ingredients

2 large skinless, boneless, organic chicken breast fillets
2 garlic cloves, crushed
30ml (2tbsp) soy sauce
15ml (1tbsp) honey
1 lime, juice only
3tbsp sesame seeds
15ml (1tbsp) sunflower oil
1, 125g bag Leafy Salad with Tatsoi
225g (8oz) sugar snap peas, trimmed, blanched and shredded
2 large oranges, segmented
10ml (2tsp) sesame oil

Method

Cut the chicken breasts into very thin strips and place in a bowl. Season with black pepper and add the garlic, soy sauce, honey, lime juice and sesame seeds. Toss the chicken to mix well and set aside for 20 minutes.

Heat the sunflower oil in a non-stick wok or large frying pan until very hot. Add half the chicken mixture and stir-fry for 5-6 minutes or until golden and cooked through. Repeat with the remaining chicken.

Meanwhile toss together the leafy salad, shredded sugar snap peas, orange segments and sesame oil and pile onto serving plates.

Spoon the hot sesame chicken on top of the salad leaves and serve straight away.