Sesame Ginger Chicken and Cabbage Salad

Method

Make it happen

1. 01

   Wash the vegetables, prepare the fruit and salad leaves, and set out a clean serving bowl; keep raw poultry separate from ready-to-eat ingredients.

2. 02

   Pan-fry thin strips of chicken for 10–12 minutes, stirring, until fully cooked and lightly browned.

3. 03

   Whisk sesame oil, soy sauce, lime and ginger; coat cooled chicken and crisp cabbage and carrots.

4. 04

   Check poultry is thoroughly cooked with no pink meat, and if using a food thermometer aim for 75°C in the thickest part. Serve with dressing across four salad plates.