Asian Chicken Salad

4 serves
Ingredients:

• 2 Organic chicken breasts
• a pinch of seasalt
• 200gms of any green leafy veg really – watercress, rocket, baby spinach, mixed lettuce, rachiccio is great
• 2 carrots julienned finely or in strips from potato peeler
• 1 bunch of coriander finely chopped (soooo good for you!! – gets the digestion moving, detoxifying etc)
• A big handful of bean sprouts (any will do – bean shoots,  mung beans, snow pea sprouts – whatever you like – great for detoxing liver!)
• 2 tablespoons of sesame seeds 
• 2 tablespoons of sesame oil 
• 3 tablespoons of ponzu sauce (buy in Asian/sushi section of supermarket - very handy and delicious pantry staple!)

To make:
​To poach the  chicken cover  with cold  water and bringing a simmer (just before boiling) reduce heat and simmer for about 10 mins, turn off heat and allow to sit for 5 mins, then remove from heat.  
Pop it into the fridge to cool (or you can use it warm), cut chicken into strips.

While chicken is cooking, prepare vegetables and mix together in a large bowl.
Mix sesame oil and ponzu together with a fork or shake together in a small jar.  Mix through the salad with the sesame seeds.
When chicken is cooked, cut into strips and add to the salad.
Assemble the salad on individual plates with chicken strips on top.

Tip:  Make extra for lunch - keep chicken, salad and dressing separate and mix together when ready to eat.