Ingredients
½ cucumber, spiralised or sliced into ribbons
2 carrots, spiralised or sliced into ribbons
100 g bag crisp mixed salad leaves
4 spring onions, finely sliced
200 g roast chicken pieces
2 tsp sesame seeds
For the dressing
2 tbsp sesame oil
1½ tbsp rice wine vinegar
1½ tbsp low-salt soy sauce (or gluten-free alternative)
½ tbsp freshly grated ginger
1 tsp golden caster sugar
Method
- Layer the salad ingredients into 2 plastic containers if you’re packing to take to work, or put them in a large bowl. Make the dressing by combining all the ingredients in a jar with a lid, add some seasoning and shake well. Put the dressing in 2 small pots to pack into your lunchboxes, or toss through the salad if eating straight away.
