Ingredients
- ½ cucumber, spiralized or sliced into ribbons
- 2 carrots, spiralized or sliced into ribbons
- 100g bag crisp salad leaves (a mix of radicchio, frisée and round lettuce)
- 4 spring onions, finely sliced
- 200g pack roast chicken pieces
- 2 tsp sesame seeds
For the dressing
- 2 tbsp sesame oil
- 1 ½ tbsp rice wine vinegar
- 1 ½ tbsp low-salt soy sauce
- ½ tbsp freshly grated ginger
- 1 tsp golden caster sugar
Method
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Layer the salad ingredients into 2 plastic containers if you’re packing to take to work, or put them in a large bowl. Make the dressing by combining all the ingredients in a jar with a lid, add some seasoning and shake well. Put the dressing in 2 small pots to pack into your lunchboxes, or toss through the salad if eating straight away.