This super-simple Asian-inspired poached chicken & toasted walnut salad with yuzu sesame dressing can be thrown together using whatever salad bits and pieces you have to hand ..
It s a bit of a larder raider recipe and it’s really was lush!
For the dressing: In a jar mix - 1tbs olive oil, 2tsp sesame oil, 3tbs yuzu juice, 2tbsp tahini, 1tbsp honey, 2tbsp water to loosen, a good pinch of chili flakes, salt, and pepper. Screw the lid on tight and shake well to emulsify - taste test and adjust seasoning and sweetness to your preference! (Can be stored in the fridge for up to a week)
Poach a chicken breast in simmering seasoned water with a chopped carrot & celery stalk for 10-12 minutes then cool.
In a hot pan toast a handful of walnuts til golden. Finely chop some baby gem or romaine lettuce, an apple, 1/4 cucumber, a few radishes, 4-6 spring onions and mix well drizzle with a little dressing place in a bowl add the chicken on top sprinkle over the crushed walnuts a handful of finely chopped chives and a little chopped coriander drizzle with a little more dressing and devour!