Sue's Enoki And Chicken Salad
This recipe combines the crisp freshness of mixed salad leaves with the delicate flavor of Enoki mushrooms and the satisfying crunch of toasted almonds. Tossed with tender slices of chicken and a zesty sesame-soy dressing, each bite is a delightful harmony of textures and tastes. Easy to prepare and bursting with nutritious ingredients, this salad is a perfect choice for a light and flavorful meal.
— Constant Cookbook
Ingredients
- Ingredients
- 1 bag mixed salad leaves
- 1 150g pack Enoki Mushrooms
- 150-200g cooked chicken breast thinly sliced *
- 2 sliced spring onions
- 1 tbsp sesame seeds (toasted in a dry pan until pale gold)
- 25g sliced almonds (toasted in a dry pan until pale gold)
- Dressing
- 1 tsp sesame oil
- 2 tsp soy sauce
- 3 tsp lemon juice
- Black pepper to taste
- *tuna is equally good in this recipe for a change
Instructions
- Toast the sesame seeds and then the almonds.
- Make the dressing by mixing together sesame oil, soy sauce, lemon juice & a few twists of black pepper
- Place mixed salad leaves in a large bowl.
- Trim the base from the Enoki Mushrooms and separate into small clusters.
- Add the Mushroom to the mixed leaves along with the chicken, spring onions & almonds.
- When ready to serve give the dressing a last stir and pour over the salad and toss to coat all of the ingredients thoroughly.
- Sprinkle the sesame seeds over and serve immediately
Yield
Serves 2
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