Sweet Sesame and Lime Bokchoy Salad with Shredded Lemon Chicken

Sweet Sesame and Lime Bokchoy Salad with Shredded Lemon Chicken
Original Recipe by Shelley Kamil

This is such a delicious and light dinner. The best part is, it can be pre prepared. Makes it an easy option when you just want to collapse on the couch after putting the kids to bed. Or better still, want to serve it at a dinner party without wanting to look like a headless chook scurrying around the kitchen. I’m all about delicious dinners that are deceivingly easy xx

Ingredients
(Serves 2-3)

1 carrot peeled into large slices
1 Lebanese cucumber peeled into large slices
1 bunch bokchoy finely sliced
2 handfuls bean shoots
1 red pepper finely diced
2-3tbs crispy shallots (store bought)
1tbs sesame seeds toasted
2tbs flaked almonds toasted
handful basil roughly torn
Chicken fillets
1tbs olive oil
Juice of half a lemon
Pink Sea salt to taste

Dressing
¼ cup mirin
2tbs rice wine vinegar
1tsp coconut nectar
1tbs sesame oil
1 – 2tbs soy sauce
Juice of half a lime

 Directions

1. In a large serving bowl, combine carrots, cucumber, bokchoy, red pepper and bean shoots.
2. In a separate mixing bowl, whisk together dressing ingredients, set aside.
3. In a medium size fry pan, heat 1tbs olive oil. Season and pan fry chicken on either side for 4-5 minutes of until golden and cooked through, pour lemon juice over chicken just prior to removing from heat. Using two forks shred chicken and add to salad.
4. To finish up, top salad with basil, sesame seeds, shallots and almonds, then pour dressing over top. Mix thoroughly to combine and you are done, ready to go xx