Chicken, Seed & Coriander Salad
Recipe by Justine
4 people | 
20 minutes
Ingredients
- Salt and pepper
- ½ cup green beans (about 15), washed
- 4 chicken thighs, skin on
- 1 tbsp vegetable oil
- ¾ green chilli, finely sliced
- ½ bunch chives, cut into 3cm batons
- 1 handful of pinenuts, toasted
- 1 handful pepitas
- 2 tbsp black sesame seeds
- 2 tbsp fried shallots
- 1 avocado, diced
- 1 head of baby cos lettuce
Dressing:
- 1 bunch coriander, including roots, cut into four
- Juice of 3 limes
- 1 tsp grated ginger
- 3 drops of AYAM™ Sesame Oil
- 1 heaped tsp brown sugar
- 40ml peanut oil (or vegetable oil)
Method
- Heat a barbecue or griddle to a high heat. Grill green beans for about 5 minutes, constantly turning, until slightly blackened. Remove from pan and place in a large bowl to cool slightly. Don't turn the heat off as you will need a hot pan to cook the chicken.
- Drizzle vegetable oil over chicken thighs and season with salt and pepper. Cook chicken skin-side down for 2-3 minutes or until lightly charred and crispy. Turn the heat down to medium and turn chicken. Cook for a further 3-4 minutes. Remove the chicken and rest for 5 minutes then roughly chop.
- To make the dressing, place lime juice, coriander, ginger, sesame oil and brown sugar in a small blender. Blend until it forms a paste, then drizzle in the peanut/vegetable oil gradually, with the blender still on.
- Add the chilli, chives, pinenuts, fried shallots, avocado and half the black sesame seeds to the bowl with the beans. Top with the chopped chicken then pour over the dressing and toss everything together.
- Arrange the washed baby cos leaves on each plate, then place the chicken mixture on top of the leaves and garnish with remaining black sesame seeds.
