SESAME CHICKEN SALAD

SERVES 4 11 SMART POINTS PER SERVING

300g skinless chicken thigh fillets

Calorie-controlled cooking spray

100g rice noodles

1 cucumber, trimmed

1 red chilli, deseeded and finely sliced

Handful fresh coriander, roughly chopped

FOR THE DRESSING

1 tsp sesame seeds

2½ tbsp light soy sauce

2 tbsp toasted sesame oil

2 tbsp clear honey

2cm piece fresh ginger, grated

Juice of 1 lime

PREHEAT the oven to 200c/fan 180c/gas 6. Put the chicken in a roasting tin and mist with cooking spray. Roast for 20 minutes, until the chicken is cooked through. Shred using forks while still hot. Set aside to cool. For the salad dressing, toast the sesame seeds in a dry pan over a medium heat for 2-3 minutes. Leave to cool slightly. Whisk together the soy, sesame oil, honey, ginger, lime juice and sesame seeds in a bowl. Set aside. Prepare the rice noodles to pack instructions. Now, use a spiraliser, julienne or vegetable peeler to make cucumber ‘noodles’. Drain the rice noodles then refresh under cold water. Shake off excess water and place in a bowl with the chicken, cucumber, chilli and most of the coriander. Add the dressing, toss and serve topped with coriander.