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Mustard sesame chicken salad with avocado

Lesley Waters from Good Food Live
Enjoy a tasty starter with Lesley Waters's quick and easy recipe for a pan-fried chicken salad

Mustard sesame chicken salad with avocado

Method

1. In a bowl, combine the mustard, honey and lemon juice. Add the chicken strips to the mixture and season with black pepper.

2. Heat the sunflower oil in a wok or large frying pan until very hot. Add the chicken mixture and stir-fry for 5-6 minutes or until golden and cooked through.

3. Meanwhile, peel, stone and slice the avocado, toss with the dressed salad leaves and pile onto 4 large plates.

4. Add the sesame seeds to the frying chicken and cook for a further minute or until seeds are just beginning to colour.

5. Spoon the hot sesame chicken over the salad leaves, drizzle with the sesame oil and serve at once.

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Serves: 4

Prep: 15 min
Cook: 10 min

Ingredients
3 tbsp wholegrain mustard
1 tbsp clear honey
juice of 1 lemon
2 large chicken breast fillets, skin removed and cut into finger-thick strips
freshly ground black pepper
1 tbsp sunflower oil
1 ripe avocado
mixed crisp salad leaves, dressed
2 tbsp Sesame seeds
2 tsp Sesame oil