CHICKEN SALAD WITH MUSTARD & PINE NUTS

SAUCE

30ml Dijon mustard,

15ml sesame oil,

15ml rice vinegar,

salt,

10ml pickled ginger + 5ml ginger juice,

60ml olive oil,

SALAD

2 chicken breasts,

30ml oil,

salt & pepper.

1 packet salad leaves,

2 sticks celery,

1-2 chillies in fine rings,

15g chopped coriander leaves & stems,

1 red pepper, julliened,

30ml toasted pine nuts,

coriander leaves for garnish.

Serves: 2

METHOD

SAUCE Whisk ingredients together.

SALAD

Arrange leaves on plates.

Cut chicken into 1/4" ribbons and saute,

Toss with celery, chilli and mustard sauce, add coriander, half peppers & half pine nuts toss to blend.

Place on top of greens.

Garnish with remaining red pepper, coriander & pine nuts.

Salad 4/5